Creamy Stuffed Mushroom Casserole
A super creamy, delicious dinner with the rich protein of mushroom. A meat-free dish that would be loved by all when it comes on the dinner table.
Ingredients
2 tbsp. Wellsley Farms Salted Butter
2 tbsp. all-purpose flour
3/4 cup Wellsley Farms Non-Fat Greek Yogurt
1 cup freshly grated Parmesan cheese
1/4 tsp. ground black pepper
24 oz. cooked stuffed Wellsley Farms Portabella Caps
3 packed cups Wellsley Farms Organic Baby Spinach, roughly chopped
1/2 cup panko breadcrumbs
Garlic powder
Directions
- Preheat oven to 400°
- Melt butter in a medium saucepan over medium heat. Stir in the flour and cook 1 min
- Slowly whisk in the heavy cream. Cook, whisking, until mixture thickens enough to coat a cooking spoon. Stir in the Greek yogurt, garlic powder and pepper. Cook 1 min., stirring constantly
- Stir in the Parmesan and continue cooking, stirring constantly, until the cheese melts, about 30 seconds. Set aside
- Thickly slice the cooked stuffed mushrooms, cutting through the filling. Transfer to a mixing bowl with the chopped spinach. Gently toss to combine. (It’s okay if the filling separates from the mushroom.)
- Spoon the mixture into a buttered, 1-1/2-qt. baking dish. Pour sauce over the mushroom mixture and gently toss to coat. Sprinkle the top of the casserole with the panko crumbs.
- Bake until the center of the casserole is hot and bubbly and the panko crumbs are golden brown, about 15 to 20 min
- Remove from oven and let rest 5 min. before serving