Mushroom Casserole

Steps

1. Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside.

2. Add 2 pounds sliced baby bella mushrooms and 3 tablespoons of the 6 tablespoons unsalted butter, to a large skillet with the butter and cook for 3-4 minutes over medium heat until the mushrooms have released their liquid.

3. Stir the mushrooms occasionally and cook for about 10 minutes until the liquid has mostly evaporated. Add 2 teaspoons minced garlic and 1 more tablespoon of butter and cook for 2 minutes.

4. Stir in 4 ounces cream cheese, ⅓ cup sour cream, 1 cup shredded parmesan, 1 teaspoon salt, and ½ teaspoon ground fresh black pepper.

5. Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.

6. In a medium bowl, melt the remaining 2 tablespoons of butter. Add 1 cup panko breadcrumbs and 1 tablespoon fresh parsley, chopped, and stir to combine.

7. Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.