Garlic Mushroom Casserole
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
mushrooms
|
|
| ½ | pound |
mushrooms
small |
|
| 1 | cup |
garlic
fresh, finely diced |
|
| 1 | cup |
almonds
chopped |
*
|
| ½ | pound |
butter
|
|
| 1 | pound |
ground beef
|
|
| 2 | cups |
seasoned dry bread crumbs
|
|
| 1 | cup |
swiss cheese
or mozzarella, grated |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
mushrooms
|
|
| 226.8 | g |
mushrooms
small |
|
| 237 | ml |
garlic
fresh, finely diced |
|
| 237 | ml |
almonds
chopped |
*
|
| 226.8 | g |
butter
|
|
| 453.6 | g |
ground beef
|
|
| 473 | ml |
seasoned dry bread crumbs
|
|
| 237 | ml |
swiss cheese
or mozzarella, grated |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Trim large mushrooms; discard ends.
Remove stems and chop together with small mushrooms.
Sauté garlic, chopped mushrooms and almonds in half the butter until well done.
Add beef and cook until done. Add 1½ cups bread crumbs and mix thoroughly.
Line bottom of greased casserole, 8 large mushrooms, open side up.
Press sautéed mixture firmly over mushrooms.
Use remaining 8 large mushrooms to cover the sautéed mixture, placed open side down.
Sprinkle with grated Swiss or Mozzarella cheese, remaining bread crumbs and Parmesan cheese.
Dot with remining half of the butter.
Bake at 350℉ (180℃) for 30 minutes or until mushrooms instead of ground meat.
Add extra ½ lb butter for moisture.
