Mushroom Casserole

    Mushroom Casserole

    (111)
    5saves
    55min


    110 people made this

    If you are looking for a tasty one dish side try this combination of mushrooms, capsicum, herbs and seasonings all cooked in a casserole.

    Ingredients
    Serves: 6 

    • 500 fresh mushrooms, quartered
    • 1 onion, diced
    • 1 clove garlic, diced
    • 1 green capsicum, diced
    • 1/2 teaspoon Italian herb mix
    • 1/4 teaspoon seasoning salt
    • 1 pinch pepper, to taste
    • 2 tablespoons diced fresh parsley
    • 2 tablespoons water
    • 4 tablespoons melted butter

    Directions
    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. In a large casserole dish combine mushrooms, onion, garlic, green capsicum, Italian herb mix, seasoning salt, pepper and parsley. Pour water and butter over mixture then cover.
    3. Bake in preheated oven for 40 to 45 minutes.
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    Reviews and Ratings
    Global Ratings:
    (111)

    Reviews in English (111)

    by
    28

    This would be a much better recipe with a small, but important change, but I can only rate it two stars as written - I've made a baked mushroom recipe before and didn't care for the stewed, rather than roasted effect. Mushrooms are already loaded with water and this recipe only compounds the problem by calling for even more water and then to cover the pan! I changed the cooking method altogether, simply sauteing everything in a large skillet in a combination of butter and olive oil and NO water. Rather than Italian seasoning I used a handful of chopped fresh herbs at the end. This version was so much better; a solid 4 stars, and a unique change from the sauted mushrooms I generally serve with our grilled steaks.  -  11 Sep 2011  (Review from Allrecipes USA and Canada)

    by
    22

    I made this for a dinner party the other night, and my guests really seemed to enjoy it. Here's what I did: I left out the green pepper and added a couple of green onions instead. I also left out the water at the suggestion of my fellow cooks and instead couldn't resist 2 small splashes of dry sherry instead. I didn't see that the recipe said seasoned salt until I actually looked closer so I had cracked some fresh salt on them first then did a quick sprinkle of seasoned salt, still staying light on both so that guests could add their own. I took another cook's suggestion and tossed the mushrooms a few times. I also added some garlic and herb breadcrumbs during the last 10 minutes. Since I kept it covered the whole time the breadcrumbs were really soft when I pulled out the dish after 45 minutes so I stirred the whole thing together. It made a really nice sauce. The mushrooms smelled heavenly before they were cooked and even better after. I don't even like mushrooms, but they were so easy and smelled so wonderful that I wouldn't hesitate to make them again. What an elegant dish!  -  21 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    18

    Extremely easy recipe and very tasty too!!! I do add a 1/4 cup of White Wine to the pan, it seems to bring out a little more of the mushrooms flavors. Not really a dish for kids unless they enjoy mushrooms!  -  13 May 2002  (Review from Allrecipes USA and Canada)

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