Baked Mushroom Parmesan Casserole Recipe

About this recipe

A creamy and flavorful mushroom casserole topped with parmesan cheese and breadcrumbs, perfect for a satisfying vegetarian dinner.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 100 g x 2 Milky Mist Butter Chiplet Pack
• 500 ml Mother Dairy Full Cream Milk
• 50 g The Select Aisle Bread Crumbs
• 100 g Old Hill Parmesan Cheese
• 400 g Agapi Protein Greek Yogurt (Natural)
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (25 g) Snapin Nutmeg Powder
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the mushrooms and cook, covered, for about 5-7 minutes until they are wilted and tender.
3. 3. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
4. 4. Gradually add the milk and greek yogurt to the roux, whisking constantly to avoid lumps. Stir in the salt, paprika, and nutmeg, and cook until the sauce thickens, about 3-5 minutes.
5. 5. Transfer the cooked mushrooms to a casserole dish and pour the prepared sauce evenly over them.
6. 6. Sprinkle the breadcrumbs and parmesan cheese evenly over the top of the casserole.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
8. 8. Remove from the oven and let it cool for a few minutes before serving.