Stuffed and Saucy Mushroom Casserole

Stuffed and Saucy Mushroom Casserole


  • 3 Tablespoons Olive Oil
  • 1 1/2 pounds medium white button mushrooms, quartered
  • Kosher Salt and Freshly Ground black pepper
  • 3 Cloves Garlic, Finely chopped
  • 4 ounces cream cheese, cut into pieces
  • 1/2 cup shredded mozzarella
  • 1 Cup Panko breadcrumbs
  • 1/2 cup grated parmesan
  • 1/4 cup fresh parsley, chopped
  • 2 Tablespoons unsalted butter, melted
  • 1/2 cup Simon's Secret Sauce (any flavor)


Preheat the oven to 350 degrees F.

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and Simon's Secret Sauce and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.

Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

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