Mushroom Casserole

Deliciously cheesy mushroom casserole is wonderfully flavored with onions, thyme, and melted gruyere. Made without breadcrumbs, it’s healthy and keto.

This mushroom casserole is amazing. Just the aroma it releases when you cook it will let you know how good it’s going to be.

Mushrooms are one of my favorite vegetables (well, technically they’re fungi, not vegetables). This tasty casserole is a great way to make them.


  • 1/4 cup olive oil, plus more for the pan
  • 32 oz sliced baby Bella or crimini mushrooms
  • 2 teaspoons kosher salt
  • 1 cups chopped onions
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 cup shredded gruyere cheese
  • 1 teaspoon dried parsley for garnish

  1. Preheat your oven to 400 degrees F. Grease a 2-quart baking dish with olive oil.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, the onion, and the kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
  3. Add the garlic, black pepper and thyme. Cook, stirring, one more minute. Remove from heat.

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