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A comforting bake of butter-sautéed mushrooms in a creamy sauce topped with melted mozzarella cheese, perfect as a vegetarian main, side dish, or topping.

Ingredients

Scale
  • 16 ounces fresh mushrooms (white button or cremini), sliced
  • 3 tablespoons unsalted European-style butter
  • 1/2 teaspoon seasoning salt (e.g., Lawry’s)
  • 1/4 teaspoon freshly ground black pepper (coarse grind)
  • 1 cup whipping cream (about 35% fat), brought to room temperature
  • 1/2 teaspoon dried parsley
  • 8 ounces low-moisture mozzarella cheese, grated from a block

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish or similar.
  2. Slice the fresh mushrooms and grate the mozzarella cheese from a block; set aside.
  3. Bring the whipping cream to room temperature.
  4. In a large skillet, melt the unsalted butter over medium-high heat until foamy.
  5. Add the sliced mushrooms and cook, stirring occasionally, for 5–7 minutes until they release their juices and begin to brown.
  6. Season the mushrooms with seasoning salt and freshly ground black pepper.
  7. Pour in the whipping cream and sprinkle dried parsley over the mixture; stir and simmer gently for about 2 minutes until the sauce thickens slightly.
  8. Transfer the creamy mushroom mixture evenly into the prepared baking dish.
  9. Sprinkle the grated mozzarella cheese evenly over the top to cover the mushrooms.
  10. Bake uncovered for 15–20 minutes until the cheese is melted, bubbling, and has golden spots.
  11. Optionally, broil the bake for about 1 minute at the end for extra caramelization.
  12. Allow the bake to rest for about 5 minutes before serving.

Notes

For extra golden crust, save about 1/4 cup of mozzarella to sprinkle on during the last 5 minutes of baking., Mixing mushroom varieties like cremini, button, and shiitake adds depth of flavor and texture., Bring whipping cream to room temperature to prevent curdling when added to hot mushrooms., Cook mushrooms without crowding the pan to ensure caramelization rather than steaming., Can be made up to 24 hours ahead by preparing the mushroom mixture and keeping mozzarella separate in the fridge., Leftovers keep well refrigerated for up to 4 days and freeze for up to 2 months., To reheat, warm covered with foil in a 325°F oven or microwave with a splash of cream; add extra mozzarella for freshness if desired., Substitutions and add-ins: use different cheeses (cheddar, fontina, gruyère), fresh herbs (thyme, rosemary), extra vegetables (onions, bell peppers, spinach), or proteins (cooked chicken, bacon)., Dairy-free swaps include olive oil for butter, coconut cream for whipping cream, and dairy-free mozzarella cheese.

Nutrition

Find it online: https://cookingcrumbs.com/creamy-mushroom-mozzarella-bake-the-ultimate-comfort-dish/