Garlic Mushroom Casserole

A full cup of fresh diced garlic. You read that right. This mushroom casserole is not messing around. Sixteen large mushroom caps get lined up in a casserole dish as the base, then packed with a sautéed filling of chopped mushrooms, ground beef, almonds, and all that garlic bound together with seasoned bread crumbs.

The layering technique is what makes this interesting. Eight caps go open-side up on the bottom to cradle the filling, then eight more go open-side down on top like a lid. It creates a mushroom sandwich with a meaty, garlicky, crunchy center.

A blanket of grated Swiss (or mozzarella), Parmesan, and the remaining bread crumbs goes on top before dots of butter finish it off. That butter melts into the cheese and crumbs during baking, creating a golden, crispy crust.

Sauté the garlic, chopped mushrooms, and almonds until well done before adding the beef. The almonds need that time in the pan to toast and develop their flavor, and the garlic needs to mellow from raw to sweet.

Chef Tips

• Choose mushrooms with wide, deep caps so they hold more filling; cremini or baby portobello work great
• Toast the almonds in the butter until they’re fragrant before adding the garlic and mushrooms
• Press the filling firmly into the mushroom caps so the casserole holds together when sliced
• Let it rest 5 minutes after baking before serving so the cheese sets slightly

Variations

• Vegetarian: Skip the ground beef and add an extra ½ pound of chopped mushrooms plus some cooked wild rice for bulk
• Italian style: Use Italian seasoned bread crumbs and swap the Swiss cheese for a blend of mozzarella and fontina
• Spicy garlic: Add ½ teaspoon red pepper flakes to the sauté for heat that plays off all that garlic