Try this Stuffed Mushroom Casserole recipe, or contribute your own.
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Preheat 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, 7-8 minutes. Add the garlic 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 panic, and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
Combine the parsley, butter, 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, 25-30 minutes.
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Serving Size: 1 Serving (1281g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2082 | ||
Calories from Fat: 1054 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.1g | 156 % | |
Saturated Fat 61.2g | 306 % | |
Monounsaturated Fat 35.2g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 304.6mg | 94 % | |
Sodium 5953.3mg | 205 % | |
Potassium 1154.7mg | 30 % | |
Total Carbohydrate 171.2g | 50 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 158.4g | ||
Protein 87.7g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2082
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