Completely serious question:
When you have leftovers, how many of you actually let the food cool off before you put it in the refrigerator?
That’s what my mother taught me to do because the “hot food” would break our refrigerator—and as a child, I believed her. As an adult, it’s a habit. (#moms)
SO yesterday, I broke the rules.
I don’t know if it was just a moment of weakness or just the overall creaminess of the mushrooms, but the temptation was too much and I couldn’t keep my fork out of that dang breadcrumb topping.
I had no choice. I had to physically put this casserole, hot dish and all, in the refrigerator because short of the Hand of God intervening—I was going to eat that thing until it was gone.
Seriously, it was that good.
And yes, I did end up eating the rest of it but not until later, which is better…? Also, my refrigerator is fine. Unless my mother asks, which in that case this never happened.
Unstuffed Mushrooms!
Ok, so back to this recipe.
I love stuffed mushrooms, but I don’t actually love making stuffed mushrooms. There are a lot of bowls involved (extra dishes = extra no thanks) plus there’s a bunch of stuffing you have to stuff. It’s honestly a lot to deal with on a holiday when tensions are high and I’ve already had two glasses of wine.
This recipe? You don’t have to stuff anything but your face! It’s all just un-stuffed and casserole’d! Plus, to stay true to the Inspector Gorgeous diet, it’s got a sneaky addition of greek yogurt (instead of cream cheese) and a gluten-free/low carb breadcrumb topping!
Gluten-Free Breadcrumbs
Quite possibly the best part of this casserole (other than the alfredo-like cream sauce) is the fake breadcrumb topping because its super simple and adds a sweet yet cheesy crisp. Basically, everything yum.
So to get the perfect breadyums breadcrumbs, you will want to use my two-step process of layering half of the crumb, baking, then layering the second half. Trust me, it’s the best way.
I know because I ate all the topping off last night while I watched the new episode of Lethal Weapon and it was still perfect. ✌
Creamy Stuffed Mushroom Casserole {Low Carb & Gluten Free}
All of the joys of stuffed mushrooms without the hassle
of stuffing tiny mushrooms!
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If this is just for you and three other people,
a single 1.5 qt casserole dish is fine.
If this is for your Thanksgiving passing dish,
go ahead and double what you see up there 👆
The mushrooms and spinach are best layered with the sauce,
not all cooked in one pan.
You can do either but I recommend cooking them separately to keep the
mushrooms and spinach intact.
Layer half of the breadcrumbs and loosely cover it with foil.
– BAKE –
Then add the rest of the breadcrumbs and bake uncovered,
then broil.
Go ahead and notice the perfection that is the
gluten-free breadcrumb layer.
Sure it’s a mess on a plate, but it is a delicious mess
so how it looks doesn’t actually matter!
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👩🍳 Tip: Drain the liquid that accumulates while sauteeing. They give off a lot more water after they rest for a few minutes.
As a side for a small family dinner, this would serve 4 people with no leftovers.
Super Creamy Stuffed Mushroom Casserole! {Low Carb & Gluten Free}
Creamy, cheesy, crispy Stuffed Mushrooms in casserole form!
Ingredients
- 2 tbsp Olive Oil
- 12 oz Mushrooms, sliced
- 2 to 3 big handfuls Spinach, rough chopped, about 1.5 cups
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
For the Sauce
- 1 cup Heavy Cream
- 1/3 cup Greek Yogurt or Sour Cream
- 3/4 cup Shredded Parmesan Cheese, the real stuff and not the shaker can kind
- 1 tsp Garlic Powder
- 1/4 tsp Cracked Pepper
- 1/8 tsp Xanthan Gum *optional as a thickener
Breadcrumb Topping
- 1/2 cup Almond Flour
- 1/2 cup Parmesan Cheese, finely shredded OR 1/4 cup Parm and 1/4 cup Mozzarella*
- 2 tbsp Olive Oil
- Pinch of Salt & Pepper
Instructions
- In a large pan over medium to medium-low heat, saute the mushrooms in olive oil until they soften and release their moisture. Let them rest in the pan for 5 minutes, then drain off any excess liquid and pat dry with a paper towel.
- Transfer the cooked mushrooms and spinach in a 1.5 qt baking dish and dust with smoked paprika. Toss to coat.
- Using the same pan, heat the heavy cream, greek yogurt, pepper, and garlic powder over medium to a gentle simmer, whisking frequently.
- Add the Parmesan cheese and continue to stir as it thickens. If using xanthan gum, sprinkle over the sauce and continue to stir. About 5 minutes
- Pour sauce over the mushrooms and spinach and gently toss to coat.
- In a small bowl, combine the breadcrumb toppings and layer 3/4ths over the casserole. *Some of it will absorb into the casserole so we save a small amount for the last few minutes of baking!
- Cover lightly with foil and bake at 400 for 20 minutes.
- Remove foil, add the remaining breadcrumbs and bake until golden brown. *I broiled mine for 5 minutes to get extra crispy!
Notes
***I used both Mozzarella and Parmesan in the breadcrumb topping this time, but I wanted you all to know it also just works with Parmesan. I just, unfortunately, ran out of Parmesan that day...
Nutrition Information
Yield 8 Serving Size 1/3 cupAmount Per Serving Calories 255Total Fat 24gCarbohydrates 6gNet Carbohydrates 4gFiber 2gProtein 9g
So when do you add the smoked paprika?
You’re the first person to catch that!!! I’ll go update it but you add it to the mushrooms while sautéing!! Thank you 😁
Thank you! I’m excited to try this!
It’s super good, I make for every holiday. Just don’t forget to drain your mushrooms! Happy Holidays! ❤️
I had a question on if you put the spinach in with the mushroom to cook (letting the spinach wilt) or is that not necessary?
I have actually done it both ways and it works either way! The spinach will wilt while the casserole bakes so I usually just toss it in raw.
Okay thanks for answering. This looks really good! I’m going to try it! 😀
Absolutely! I’d love to hear how it turns out. I make it for pretty much every holiday!! 😁
Do you cook the spinach in with the mushrooms until wilted or just cook the mushrooms and add in the spinach as is?
Can I just use regular breadcrumbs if I am not looking to make this gluten free?
YES! Definitely and it’s probably even easier 😁
Excellent! Thanks Liz 🙂
Anytime! Let me know how it turns out!
I’m supposed to bring an appetizer to thanksgiving. This undone stuffed shroom might just do the trick. Finger food sminger food….apps with a fork are just as yum. I like the looks of it. 🙂
I ♥ mushrooms and this creamy casserole is right up my alley! Love that it’s gluten-free too which is perfect for our family! 🙂
This mushroom casserole really does look fabulous. And the breadcrumb topping looks to die for. I am definitely going to give this recipe a try this week.
Thanks Emily! Def let me know if you give it a try!
This casserole recipe looks so delicious! Great for any holidays. Thanks for sharing!
Thanks, Annissa!
Yum…this looks delicious. I think this would be the perfect side dish for Thanksgiving or Christmas. This recipe is a keeper.
Thanks, Ali! It’s totally one of my go-to holiday sides this year.