Stuffed Mushroom Casserole

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds hot Italian sausage
• 1.5 pounds cremini mushrooms
• 1.5 tablespoons garlic
• 8 ounces cream cheese
• 5.2 5.2 Gournay cheese product
• 3 ounces low-moisture part-skim mozzarella cheese
• 3 ounces Parmesan cheese
• cooking spray
• 1 cup panko
• 2 tablespoons unsalted butter
• 2 tablespoons parsley

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Gather all ingredients.

2. 2

   Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add sausage; cook, stirring often, until browned and crumbled, about 8 minutes.

3. 3

   Using a slotted spoon, transfer cooked sausage to a large bowl, leaving drippings in skillet.

4. 4

   Return skillet to medium-high. Add remaining 1 tablespoon oil to drippings. Add mushrooms; cook, stirring occasionally, until mushrooms are softened, browned, and have released most of their liquid, 8 to 10 minutes.

5. 5

   Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cream cheese and Gournay cheese; cook, stirring constantly, until cheese is melted and evenly coating mushrooms, about 2 minutes.

6. 6

   Transfer mushroom mixture to bowl with sausage, and stir in mozzarella and 1/2 cup of the Parmesan cheese until evenly combined.

7. 7

   Spoon into an even layer in a 13- x 9-inch baking dish coated with cooking spray.

8. 8

   Stir together panko, melted butter, and remaining 1/4 cup Parmesan cheese in a small bowl. Sprinkle evenly over top of mushroom mixture.

9. 9

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