Stuffed Mushroom Casserole

Ingredients for mushroom casserole:

• Two tsp olive oil, separated
• 1.5 pounds of spicy Italian sausage in bulk

• 1 1/2 pounds of quartered and trimmed cremini mushrooms
• 1/2 tsp coarsely minced, chopped garlic
• One container (8 ounces) of softened cream cheese
• One 5.2-oz package soft Gournay cheese product with basil & chives (such as Boursin)
• Three ounces ounces pre-shredded low-moisture part-skim mozzarella cheese
• Three ounces of finely grated Parmesan cheese, split
• cooking oil
• One cup of panko, or breadcrumbs made in Japan
• Two tablespoons of melted unsalted butter
• Two teaspoons of freshly chopped flat-leaf parsley

Directions for mushroom casserole:

Step 1:

preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Compile every component.

Step 2:

In a large, nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Add the sausage and heat, stirring frequently, for about 8 minutes, or until browned and crumbles.

Step 3:

Transfer cooked sausage to a large bowl (leaving drippings in skillet) with a slotted spoon.

Step 4:

. Put the skillet back on medium-high heat. To the drippings, add the final tablespoon of oil. Add the mushrooms and cook, stirring periodically, for 8 to 10 minutes, or until the mushrooms are softened, browned, and have shed most of their liquid.

Step 5:

Add the garlic and simmer, stirring constantly, for about 30 seconds, or until fragrant. Add the cream cheese and Gournay cheese, and heat, stirring constantly, for about two minutes, or until the cheese is melted and evenly coats the mushrooms.

Step 6:

Pour the mushroom mixture into the bowl with the sausage and toss in 1/2 cup of Parmesan cheese and mozzarella until well blended.

Step 7:

Transfer into a 13 x 9-inch baking dish that has been sprayed with cooking spray, making an equal layer.

Step 8:

In a separate bowl, combine panko, melted butter, and the remaining 1/4 cup Parmesan cheese. Distribute equally on top of the combination of mushrooms.

Step 9:

Bake in preheated oven until topping is golden, about 25 minutes. Sprinkle with parsley.

Serve hot.