Name: Vegetarian Shepherd's Pie
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 4 Tbsp vegetable oil, divided; 1/2 lb shiitake mushrooms, torn into large pieces; 1/2 lb cremini mushrooms, chopped; 1 large onion, diced; 2 celery stalks, finely diced; 2 parsnips, diced into 3/4-inch pieces; 1 small butternut squash, peeled and chopped into 1-inch pieces; 6 cloves garlic, minced; 1 Tbsp double concentrated tomato paste; 1 Tbsp white miso paste; 1/2 cup red wine; 1 cup dry green lentils, rinsed; 2 Tbsp flour; 4 cup vegetable stock; Kosher salt; Freshly ground black pepper; For the Mashed Potatoes:; 2-2.5 lbs Yukon Gold Potatoes; 4-6 Tbsp of butter; 1 cup sour cream; 1/4-1/2 cup of milk, warmed; 3-6 Tbsp of cream cheese; Kosher Salt; Freshly ground black pepper; 1 or 2 chives, finely chopped (greens only please, save the white part for another dish)

Casserole/ Thanksgiving/ Vegetarian

Vegetarian Shepherd’s Pie with Mushrooms and Butternut Squash

On the Menu Tonight – Vegetarian Shepherd’s Pie!

For Thanksgiving dinner, I always make the standard turkey, ham, and some side dishes, but Audrey doesn’t eat meat. I wanted to make her a special dish as well, so we agreed on Shepherd’s Pie, a vegetarian version.

This dish is so hearty and delicious! It’s packed with two different kinds of mushrooms, parsnips, onions, butternut squash… SO many things and then topped with the most delicious mashed potatoes.

Often times when I’ve had shepherd’s pie, the mashed potatoes taste like they were an afterthought… “oh yeah! We need to put some mashed potatoes on top….” Not in this dish. I took the time to make classic mashed potatoes you would be proud to serve on their own.

The shepherd’s pie was so good, we decided to try it for breakfast. I heated a plate in the microwave and while that was going, I fried a couple of eggs. WOW! OMG, it was SO good! This picture almost didn’t happen, that’s how good it was.

While I made this for Thanksgiving, it would be great anytime of the year. Don’t let the vegetarian bit in the title turn you off. There is plenty of flavor in this dish and you won’t be left wanting to go back for anything other than seconds! I hope you will try my vegetarian shepherd’s pie.

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Vegetarian Shepherd's Pie

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By Patrick Dulmage – Serves: 12

Prep Time: 35 minutes – Cooking Time: 35 minutes – Total Time: 1 hour 10 minutes

Vegetarian Shepherd's Pie

Ingredients

4 Tbsp vegetable oil, divided

1/2 lb shiitake mushrooms, torn into large pieces

1/2 lb cremini mushrooms, chopped

1 large onion, diced

2 celery stalks, finely diced

2 parsnips, diced into 3/4-inch pieces

1 small butternut squash, peeled and chopped into 1-inch pieces

6 cloves garlic, minced

1 Tbsp double concentrated tomato paste

1 Tbsp white miso paste

1/2 cup red wine

1 cup dry green lentils, rinsed

2 Tbsp flour

4 cup vegetable stock

Kosher salt

Freshly ground black pepper

For the Mashed Potatoes:

2-2.5 lbs Yukon Gold Potatoes

4-6 Tbsp of butter

1 cup sour cream

1/4-1/2 cup of milk, warmed

3-6 Tbsp of cream cheese

Kosher Salt

Freshly ground black pepper

1 or 2 chives, finely chopped (greens only please, save the white part for another dish)

Instructions

1

Start with the mashed potatoes

2

Prepare a large pot of water on the stove, but don't turn it on yet

3

Peel the potatoes and cut them to relatively equal size - I go for quarters. Don't cut them too small, but you want them to cook evenly

4

As you cut the potatoes, add them to the pot so they don't oxidize

5

Once you have them all in the pot, THEN turn it on high and bring to a boil

6

As the water is boiling, add a couple of tablespoons of salt, like you would when cooking pasta

7

After about 8-10 minutes, test if you can easily pierce the potato with a knife or fork (depending on your application, you may WANT them to be al dente. If you are putting the mashed potatoes on a shepherds pie as an example

8

Once cooked to your liking, drain in a colander

9

Add the butter to the pot along with the milk, then add the potatoes back to the pot and begin mashing. If you are going to use a ricer, have a large bowl ready and start ricing.

10

Add the cream cheese and mix that in along with your first bit of salt and pepper

11

Taste and adjust seasoning

12

Cover and set aside so you can start on the filling

13

Pre-heat the oven to 350 degrees

14

In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil

15

Add mushrooms and cook until deeply brown, remove from skillet

16

Lower heat to medium and add remaining oil

17

Add onion, celery, parsnips, and butternut squash, cook until starting to become browned, about 12 minutes

18

Stir in tomato paste and garlic, stirring often, about 2 minutes

19

Stir in miso paste, immediately deglaze with wine, and cook 1 minute more

20

Add the mushrooms back in and stir in the lentils

21

Sprinkle in the flour and stir until well incorporated

22

Add the vegetable stock

23

Season with salt and pepper

24

Bring to a simmer and cook until the lentils are al dente, about 15 minutes

25

Assembly:

26

Add the veggie mixture to a 13x9 baking dish

27

Carefully spread the mashed potatoes on top

28

Bake for about 35 minutes. You want the mashed potatoes to have some golden brown points on top

29

If the potatoes aren't browned after 35-40 minutes, feel free to use the broiler to get the look you want

30

After baking, cover and let it rest at least 15-20 minutes

Notes

You could easily take this dish vegan by using vegan butter and omitting the cream cheese and milk

December 12, 2021 By patrickdulmage

Leftovers/ Thanksgiving/ Turkey

Thanksgiving Rolls

Don’t let the name fool you. This isn’t a recipe to make a standard roll, this is a recipe to make a roll that is a complete meal!

While I was making the Turkey Crescent Wreath, I had some leftover crescent rolls as well as filling, but not enough to make another wreath. So, I decided to make individual rolls. Wow! I kind of like these more than the wreath… Can I say that?

They are the PERFECT size for snacking but they still have all the flavors of Thanksgiving. They are SO good!

The next time you need to make an appetizer, I hope you will my Thanksgiving Rolls!

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Thanksgiving Rolls

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By Patrick Dulmage – Serves: 12

Thanksgiving Rolls

Ingredients

2 8 oz containers crescent rolls (8 count)
2 cups cooked and chopped turkey
2 cups mashed potatoes
1 cup cranberry sauce or Craisins
8 oz block cheddar or Swiss cheese, grated
1-2 cups mayonnaise
1 egg, scrambled
1 tsp ground sage
1 tsp thyme
1 tsp Kosher salt
1 tsp freshly ground pepper
1-2 cups turkey gravy

Instructions

Pre-heat the oven to 350 degrees

Carefully unroll the crescent rolls and arrange them on a baking sheet. Stretch them out a little bit if it doesn't look like they will hold enough filling

In a large bowl, add the turkey, cheese, Craisins, mayonnaise, sage, thyme, salt and pepper, then mix to combine.

Taste the mixture and adjust seasoning

Spoon about a tablespoon of the mixture at a time on each triangle

Spoon about the same amount of mashed potatoes on top of the mixture

Be careful not to overfill, you need to leave enough room to be able to fold the "points" over the mixture

Continue until you have used up the rolls

Brush the egg on the dough and then put in the oven

Bake for 25-30 minutes (look for the top to be browned and the dough fully cooked)

When finished, let them rest at least 10 minutes before serving

Heat up the gravy while the rolls are resting

Serve and enjoy!

Notes

While perfectly delicious on their own, even better with some warm gravy to dip them in. YUM!

December 5, 2021 By patrickdulmage

Leftovers/ Thanksgiving/ Turkey

Turkey Crescent Wreath with Gravy

On the menu tonight – Turkey Crescent Wreath!

Thanksgiving has passed and now you have a refrigerator full of leftovers. You can only make so many turkey sandwiches before you are ready for something different. This recipe uses just about all the leftovers for one meal.

I used turkey, mashed potatoes, cheddar cheese, and craisins in my recipe, but feel free to add other things like green bean casserole, or any other leftovers. The only thing you may need to buy are the crescent rolls you find in the refrigerated section at the grocery store.

You already did most of the cooking. All you need to do to make this dish is chop the turkey into small pieces and combine it with a few other ingredients in bowl. Then assemble the crescent wreath and bake. 30 minutes later, you have a fresh new meal for the family.

I hope the next time you are looking for an idea to use up Thanksgiving leftovers, you will try my Thanksgiving Crescent Wreath!

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Thanksgiving Crescent Wreath with Gravy

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By Patrick Dulmage – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 25-30 minutes – Total Time: 45 minutes

Thanksgiving Crescent Wreath with Gravy

Ingredients

2 8 oz containers crescent rolls (8 count)
2 cups cooked and chopped turkey
2 cups mashed potatoes
1 cup cranberry sauce or craisins
8 oz block cheddar or Swiss cheese, grated
1-2 cups mayonnaise
1 egg, scrambled
1 tsp ground sage
1 tsp thyme
1 tsp Kosher salt
1 tsp freshly ground pepper
1-2 cups turkey gravy

Instructions

Pre-heat the oven to 350 degrees

Carefully unroll the crescent rolls and arrange them on a baking sheet in a circle with the "fat" side of the triangle in the center and the points facing outward. You can use a bowl in the center as a guide

In a large bowl, add the turkey, cheese, craisins, mayonnaise, sage, thyme, salt and pepper, then mix to combine.

Taste the mixture and adjust seasoning

Spoon about 1-2 tablespoons of the mixture at a time on the "wreath" and continue around the circle

Spoon about the same amount of mashed potatoes on top of the mixture

Be careful not to overfill the wreath, you need to leave enough room to be able to fold the "points" over the mixture

Begin folding the points over the top and use a butter knife or offset spatula to fold the dough under to make the center pretty

Continue around the wreath until it is fully formed

Brush the egg on the dough and then put in the oven

Bake for 25-30 minutes (look for the top to be browned and the dough fully cooked)

When finished, let it rest at least 10 minutes before serving

Heat up the gravy while the wreath is resting

Serve and enjoy!

Notes

The method I used to form the wreath was using individual dough triangles formed into a circle and folding the points over. The dough comes out of the can in rectangles that you pull apart. You could also simply arrange the rectangles into a circle, fold the ends over the filling, and then carefully separate the pieces once the wreath is filled. Using that method, you could put a little more filling in. So, depending how many leftovers you have, you can choose which method you want to arrange the dough.

December 5, 2021 By patrickdulmage

Thanksgiving/ Turkey

Roasted Turkey for Two with Gravy

On the menu tonight – Roasted Turkey for Two!

Every now and then you don’t have the entire family over or can’t make it to a big Thanksgiving gathering, but you still want the turkey without cooking an entire bird. This recipe is for you!

Your grocery store likely has turkey parts in addition to the entire bird. The great thing about this is if you like dark meat, just get the dark meat. Want white and dark meat… you get the idea.

One of the tricks to a great turkey dinner is the brine. Brine your turkey at least a day prior to cooking. What’s a brine you ask? A brine is liquid and spices you soak the meat in. There are as many brine recipes as there are opinions, but I keep mine simple. I’m not 100% I can taste all the ingredients I’ve put in brines before, so I just use water, salt, peppercorns, and sugar. Amounts? It depends on how much meat you are brining. As long as you can cover the meat with liquid that is enough.

Since you aren’t cooking at giant bird, it isn’t going to take as long to fully cook. Also, you’ll have more room in the oven for the side dishes. Score!

If you want to cook a smaller Thanksgiving feast, I hope you will try my version of roast turkey!

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Roasted Turkey for Two

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By Patrick Dulmage – Serves: 2-4

Roasted Turkey for Two

Ingredients

two turkey thighs

two turkey legs

2 tsp fresh or dry thyme, divided

1 tsp sage

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 - 1 lemon, sliced (It will depend how much turkey you end up using and how lemony you like it. Start with a half lemon)

4-5 Tbsp butter

salt

pepper

1 onion thickly sliced

2 stalks celery cut into thirds, include the greens

Gravy:

1 cup Turkey drippings

4 Tbsp butter

1/4 cup flour

Instructions

1

A day before cooking, put the meat in a container that will allow you to cover with liquid

2

Add the meat, water, about a quarter cup of salt, a quarter cup of sugar, and about 20 peppercorns to the container

3

The day you are going to cook take the turkey out and pat it dry

4

Pre-heat oven to 350 degrees

5

In a bowl, add the spices and mix thoroughly

6

In another bowl mix the softened butter with 1tsp thyme

7

Put a pat of butter under the skin of each piece of turkey and mash it around so it isn't one big clump. Continue putting the butter mixture under the skin of each piece until it's gone

8

Season the turkey on all sides with the dry spice mix

9

Put the onion, celery, and lemon in the bottom of the baking dish

10

Put the turkey, skin side down on top of the onion, celery, and lemon

11

Put in the oven and bake for about 30 minutes, covered

12

After 30 minutes, flip the turkey so the skin side is up and bake another 30 minutes or until temp has reached 160-165 degrees. We want nice brown skin

13

Once the turkey is finished, it's time to make the gravy.

14

In a sauce pan, heat the butter over medium heat

15

Add the flour slowly to make the roux

16

Slowly add the juices from the dish you cooked the turkey and whisk to avoid any lumps

17

Continue adding the liquid until you have the consistency you want while whisking

18

Once you have the consistency you like, put in a gravy boat and serve

November 27, 2021 By patrickdulmage

Side Dishes/ Thanksgiving

Classic Mashed Potatoes

On the menu tonight – Classic Mashed Potatoes!

I’m assembling a collection of some classic Thanksgiving dishes and what is more classic than mashed potatoes. To get the best mashed potatoes, you need to start with the right potato. In my humble opinion, Yukon Golds make the best mashed potatoes – it has something to do with the level of starch. I’m not getting into all that…trust me on that one though. 🙂

Now that we know what type of potato we’re using, do you like them with a little chunk or do you want fluffy, smooth mashed potatoes? If you don’t mind a little chunk, all you need is a potato masher. If you want them fluffy and smooth, you will want a potato ricer – think giant garlic mincer. Another option is something called a food mill.

Potatoes will soak up liquid and flavor, so don’t be bashful with the butter or salt. Taste as you season, you can always add but you can’t take away when it comes to cooking.

Mashed potatoes are on every menu that I’ve ever seen. If you haven’t made mashed potatoes before, I hope you will try my version of classic mashed potatoes!

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Classic Mashed Potatoes

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Classic Mashed Potatoes

Ingredients

2-2.5 lbs Yukon Gold Potatoes

4-6 Tbsp of butter

1 cup sour cream

1/4-1/2 cup of milk, warmed

3-6 Tbsp of cream cheese

Kosher Salt

Freshly ground black pepper

1 or 2 chives, finely chopped (greens only please, save the white part for another dish)

Instructions

1

Prepare a large pot of water on the stove, but don't turn it on yet

2

Peel the potatoes and cut them to relatively equal size - I go for quarters. Don't cut them too small, but you want them to cook evenly

3

As you cut the potatoes, add them to the pot so they don't oxidize

4

Once you have them all in the pot, THEN turn it on high and bring to a boil

5

As the water is boiling, add a couple of tablespoons of salt, like you would when cooking pasta

6

After about 8-10 minutes, test if you can easily pierce the potato with a knife or fork (depending on your application, you may WANT them to be al dente. If you are putting the mashed potatoes on a shepherds pie as an example

7

Once cooked to your liking, drain in a colander

8

Add the butter to the pot along with the milk, then add the potatoes back to the pot and begin mashing. If you are going to use a ricer, have a large bowl ready and start ricing.

9

Add the cream cheese and mix that in along with your first bit of salt and pepper

10

Taste and adjust seasoning

11

Once they are seasoned how you want sprinkle the chopped chives on top and they will look like you got them from a fancy steak house

Notes

While I used black pepper, you could also use white pepper and then you wouldn't see the little black flecks

November 27, 2021 By patrickdulmage

Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Corn Casserole with Cheddar Cheese

On the menu tonight, Corn Casserole!

I remember having this a LONG time ago and loving it. SO, I decided to add it to my Thanksgiving menu this year.

Rather than doing a cooking marathon on Thanksgiving day, I’m trying to get a few dishes made the night before that will heat up nicely. This corn casserole will definitely keep tonight and heat up well the next day.

One of the things I love about this dish, besides being delicious, is how quick it comes together. Dump the ingredients in the bowl, mix it together, and bake it. 30 minutes later, you have a DELICIOUS Corn Casserole!

If you are looking for a new side dish for Thanksgiving, or any night, try this Corn Casserole!

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Corn Casserole

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Corn Casserole

Ingredients

1 cup corn meal (I used white corn meal but yellow is fine too)
1 can whole corn, drained
1 can creamed corn
1 cup sour cream
1 egg, beaten
2 tsp baking soda
1/4 cup chives, chopped
1/4 cup sugar
1 1/2 cups cheddar cheese, grated
6 Tbsp melted butter
1 1/2 tsp Kosher salt
2 tsp fresh ground black pepper

Instructions

Pre-heat oven to 350 degrees

In a large mixing bowl, add all the ingredients and gently mix thoroughly

Add to a 2 quart baking dish, or divide into smaller, individual baking dishes (If you do this, check them sooner as they will cook faster)

Bake for about 30 minutes, the top should be golden brown

Once finished, remove and let rest at least 15 minutes

Notes

Whatever vessel you use to bake this casserole, leave room at the top as it WILL rise. To avoid spillover messes, you can put the baking dish(es) on a baking sheet.

November 25, 2021 By patrickdulmage

Side Dishes/ Thanksgiving/ Turkey

Turkey and Mashed Potato Wontons and Gravy Sauce

After a couple of days you get tired of turkey and mashed potato leftovers. What’s a guy to do? I decided to make Wontons! You probably already have everything you need, leftover turkey, some leftover mashed potatoes, some green onion, and some leftover gravy.

I’ll be the first to admit that I haven’t made a lot of wontons. Before tonight, I haven’t made one wonton! LOL! But I was determined to make something new with my turkey and mashed potato leftovers. I looked for various recipes and didn’t see anything I liked. So, I made up my own recipe.

I had some wonton recipes and all the leftovers from Thanksgiving, so I made Turkey and Mashed Potato Wontons!

If you want to try something new with your leftovers, make Wontons!

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Turkey and Mashed Potato Wontons and Gravy Sauce

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By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 6 minutes – Total Time: 21 minutes

Turkey and Mashed Potato Wontons and Gravy Sauce

Ingredients

2 cups mashed potatoes
1 lb leftover turkey, chopped finely
2-3 tbsp green onion, finely chopped
Wonton wrappers
1 egg, beaten
salt and pepper to taste
1-2 quarts peanut oil or any oil for frying

Instructions

Preheat oil in a large skillet to 350 degrees

Mix the mashed potatoes, chopped turkey, and green onion in a mixing bowl

Take about 1/2 - 1 teaspoon of the mashed potato and turkey mixture and put it on the wonton wrapper. You want to be able to fold over the wrapper without the filling spilling out

Put a fine layer of the egg on the wonton wrapper to seal it shut

Fold over the wrapper, one corner to the other and seal it shut with your fingers

Assemble at least three or four wontons before putting in the oil

Gently place the assembled wontons in the preheated oil and fry until golden brown

About halfway through the cooking process, flip the wontons

Once fully cooked, transfer to a platter with a paper towel or cooling rack

Continue cooking until the mixture is gone

Heat the gravy in a bowl or ramekin for dipping

November 29, 2020 By patrickdulmage

Side Dishes/ Thanksgiving/ Vegetarian

Vegetarian Stuffing / Dressing with Cranberries

In addition to sausage stuffing, I also make a vegetarian stuffing every year. This version of stuffing has vegetarian sausage, celery, onions, and sage along with craisins. The craisins give a nice tart pop to the dish.

If you are looking for a great vegetarian side dish, this one is for you. Try it out and let me know what you think!

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Vegetarian Stuffing / Dressing with Cranberries

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By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Vegetarian Stuffing / Dressing with Cranberries

Ingredients

1 stick unsalted butter
2 packages Beyond Meat Breakfast Sausage, chopped
1 cup craisins
4 stalks celery, chopped
2 onions, chopped
2 tablespoons fresh sage, chopped
3 cups vegetable broth
2 large eggs
1/2 cup fresh parsley, chopped
16 cups bread cubes
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees

Grease the baking dish of choice with butter

Add 6 tablespoons of butter along with the "sausage" to a large skillet over medium-high heat, cook until browned

Add the celery and onion, cook the veggies until soft, about 6 minutes

Mix in the sage, then add the broth, salt and pepper to taste

Bring to a simmer and remove from heat

In a large bowl, whisk the eggs, then add the parsley, craisins, and bread cubes

Gently fold in the broth and veggie mix together with the bread cubes

Top the mixture with about 2 tablespoons of butter and cover with foil

Bake for 30 minutes

Uncover and bake for another 20 - 30 minutes until the top is golden brown

November 28, 2020 By patrickdulmage

Side Dishes/ Thanksgiving

Traditional Sausage Stuffing / Dressing

There are a few dishes that define Thanksgiving and stuffing is certainly one them. I make two types of stuffing each year – sausage stuffing and a meatless stuffing using the imitation breakfast sausage.

Before I get a bunch of angry typed comments, I know that technically if it isn’t stuffed into the turkey, it’s dressing. Or depending where you are from, you may call it dressing. I grew up calling it stuffing. Old habits die hard, what can I say?

In order for the turkey to cook more evenly, I don’t stuff the bird. I bake the stuffing separately which, in addition to allowing the bird to cook more evenly, you can get that crust on the edges and the center pieces are still moist and delicious.

My sausage stuffing is pretty traditional. I wanted the same familiar flavors I grew up with and I think I captured them well in this dish. The sausage flavored with sage, along with the celery and onions combined with the crust of the bread crumbs… DELICIOUS!

If you don’t already have a dressing / stuffing recipe, I hope that you will try mine.

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Traditional Sausage Stuffing / Dressing

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By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Traditional Sausage Stuffing / Dressing

Ingredients

1 stick unsalted butter
1 lb sweet Italian sausage or any seasoned sausage you like
4 stalks celery, chopped
2 onions, chopped
2 tablespoons fresh sage, chopped
3 cups chicken, turkey, or vegetable broth
2 large eggs
1/2 cup fresh parsley, chopped
salt and pepper to taste
16 cups bread cubes - you can use white bread, corn bread or a mixture

Instructions

Preheat the oven to 350 degrees

Grease the baking dish of choice with butter

Add 6 tablespoons of butter and the sausage to a large skillet over medium high heat

Cook sausage until lightly browned, about 6 minutes

Add the celery and onions and cook until softened, about 5 minutes

Mix in the sage, then add the broth, salt and pepper to taste

Bring to a simmer and remove from heat

In a large bowl, whisk the eggs, then add the parsley and bread cubes

Gently fold in the sausage and broth mixture until thoroughly combined

Top the mixture with about 2 tablespoons of cubed butter and cover with foil

Bake for 30 minutes

Uncover and bake for another 20-30 minutes until the top is golden brown

November 28, 2020 By patrickdulmage

Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Stuffed Mushroom Casserole

Thanksgiving is right around the corner, so I wanted to try out some new recipes for the big day. I love stuffed mushrooms, but I don’t love the time it takes to stuff all those little caps. With this dish, you just have to quarter the mushrooms and cook them in a skillet along with the “filling”. Once cooked, top with some seasoned buttered panko and then bake.

This version is stuffed with seasoned panko, but you could use the same fillings you would use in traditional stuffed mushrooms. The next time I make this dish, I’ll probably do a spinach and artichoke mixture. Sausage would be another great filling.

The best part about this dish is that it goes together really quickly, leaving you more time to spend with your family. Once you try this dish, it is sure to become a mainstay in your Thanksgiving repertoire.

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Stuffed Mushroom Casserole

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By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 50 minutes

Stuffed Mushroom Casserole

Ingredients

3 Tbsp olive oil
1 lb medium white button mushrooms, quartered
1/2 lb medium baby bella mushrooms, quartered
Kosher salt and freshly ground black pepper to taste
4-5 cloves garlic, minced or finely chopped
4 oz. cream cheese, cut into cubes
1/2 cup shredded mozzarella
1 cup panko bread crumbs
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
2 Tbsp butter, melted

Instructions

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil over medium-high heat

Add the mushrooms, salt and pepper to taste. Cook about 7-8 minutes

Add the garlic, cook another minute, then stir in the cream cheese and cook until melted

Add the mozzarella, 1/2 cup of the panko, and 1/4 cup of Parmesan

Stir to combine, then transfer to an 8 inch baking dish

In a medium bowl, combine the remaining panko, parmesan, and the melted butter

Sprinkle the mixture over the mushrooms and bake until the breadcrumbs are golden brown, about 30 minutes

Notes

This is one of those recipes you can take a million different directions. It's fantastic as described here, but you could add sausage to the mix, or spinach and artichokes. Whatever version of stuffed mushrooms you like can make as a casserole.

November 15, 2020 By patrickdulmage

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