KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes
Random

 

Home > pages > recipe-book > Stuffed Mushroom Casserole (with Chicken)
Stuffed Mushroom Casserole (with Chicken) Wednesday, January 16, 2019, 09:22 PM

/pages/recipe-book/Stuffed_Mushroom_Casserole.md
/_id/20190116212211

Stuffed Mushroom Casserole

Based on this recipe with changes mostly from 2018-10-31 and 2018-11-13

This recipe is mostly a guide

Alternative Meats

This recipe includes how to do chicken pieces but it also works well with other meats. See ground beef and Quorn fake chicken. If using ground beef, brown separately (or before sautéing and remove). If using something like Quorn, add towards the end to defrost and cook.

Ingredients

Directions

Chicken

If using alternative meats, see note at the top

  1. Coat the chicken in the flour if using. Toss together in a plastic bag to speed it up and make it easier
  2. Saute the chicken with oil (or butter) until fully cooked. Remove from pan and set aside

Assembly

  1. Saute onions with 1-2 Tbsp butter in the same pan until translucent. Add the garlic (or garlic powder) and mushroom and cook until golden. Season to taste. Let some of the water drain or strain it carefully
  2. Cool slightly in baking dish. It helps to let this cool so all of the cheese doesn't melt before you can mix it well. If prepping ahead, stop here or the next step.
  3. Add the cheese and mix well
  4. Combine 3-4 Tbsp butter with breadcrumbs. If making your own seasoned bread crumbs, do so before mixing with butter
  5. Mix in HALF the breadcrumbs to the mushrooms
  6. Add the fried onions to the remaining breacrumbs and use it to top the casserole.
  7. Bake at 350°F for 15 minutes or until golden

Notes

Updates:


Outgoing:

Incoming: