This combo just works! My guests kept asking for the recipe

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. In a large bowl, toss together the mushrooms, olive oil, garlic powder, thyme, salt, and pepper until the mushrooms are evenly coated.

3. Spread the mushroom mixture into the prepared baking dish and sprinkle the cheddar and Parmesan cheese evenly over the mushrooms.

4. Drizzle the heavy cream over the top, making sure to cover most of the cheese and mushrooms.

5. In a small bowl, mix the melted butter with the bread crumbs until well combined. Sprinkle this mixture over the top of the casserole.

6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.

7. If desired, switch the oven to broil for the last 2 minutes to get an extra crispy topping. Keep a close eye on it to prevent burning.

8. Let it cool for about 5 minutes before sprinkling with fresh parsley for garnish, if using.

– Change up the cheese for a different flavor profile; Gruyère works great for a nuttier taste.
– Mix in some sautéed spinach or kale to add a bit of green and balance the richness.
– For a crunchier topping, add chopped pecans or walnuts to the breadcrumb mix.
– If you’re looking to cut down on fat, substitute half of the heavy cream with whole milk. Just remember it won’t be quite as rich.
– To meal prep, assemble the dish without the bread crumb topping, cover, and refrigerate. Add the bread crumbs just before baking when you’re ready to enjoy!

There you have it, a Baked Cheesy Mushrooms Casserole that’s sure to comfort and satisfy. Let me know if you give this recipe a try, or if you put your own spin on it!