Mushroom Mozzarella Bake

Save this recipe on:

Golden and bubbling with melted cheese, this Mushroom Mozzarella Bake is a rich and comforting dish that brings together earthy mushrooms, creamy béchamel sauce, and layers of gooey mozzarella. It’s the kind of hearty, indulgent recipe that fills your kitchen with an irresistible aroma and delivers cozy satisfaction with every forkful. Whether you’re looking for a satisfying vegetarian dinner or a decadent side dish for your next dinner party, this bake has you covered.

This dish celebrates the savory depth of mushrooms—sliced and sautéed to golden perfection—paired with a silky, garlicky cream sauce and a generous topping of melted cheese. The final touch of fresh herbs adds just the right pop of color and flavor to balance the richness, making this bake a crowd-pleasing favorite you’ll want to return to often.

---

Ingredients for Mushroom Mozzarella Bake

• 1½ lbs (680 g) fresh mushrooms, sliced (white button or cremini work well)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups milk (whole or 2%)
• ½ cup heavy cream
• Salt and black pepper to taste
• ½ tsp dried thyme (optional)
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

---

Step 1: Sauté the Mushrooms

Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 7–9 minutes, stirring occasionally, until they are golden brown and their moisture has mostly evaporated. Transfer the mushrooms to a bowl and set aside.

---

Step 2: Make the Creamy Sauce

In the same skillet, reduce heat to medium. Melt the butter and stir in the minced garlic, cooking for 1 minute until fragrant. Sprinkle the flour over the garlic-butter mixture and whisk continuously for 1–2 minutes to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps, then add the heavy cream.

---

Step 3: Season and Thicken

Add salt, black pepper, and thyme if using. Continue to cook the sauce for 3–5 minutes until it thickens to a smooth, creamy consistency. Turn off the heat and stir in half of the mozzarella and all of the Parmesan until melted and combined.

---

Step 4: Assemble the Bake

Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer the sautéed mushrooms evenly. Pour the creamy cheese sauce over the mushrooms, spreading it to cover completely. Sprinkle the remaining mozzarella on top.

---

Step 5: Bake to Perfection

Bake the dish for 20–25 minutes, or until the top is golden and bubbly. For a deeper golden finish, switch to the broiler for the last 2–3 minutes—but watch closely to prevent burning.

---

Step 6: Garnish and Serve

Remove the bake from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley and serve warm, either on its own or as a side to roasted chicken, pasta, or crusty bread.

---

Storage Instructions

To store leftover Mushroom Mozzarella Bake, allow it to cool to room temperature before transferring it into an airtight container. You can refrigerate it for up to 4 days. When reheating, use the oven or toaster oven at 350°F (175°C) for 10–15 minutes, or until thoroughly warmed and bubbly. Microwaving is also fine for individual portions, but it may soften the cheese topping.

If you’d like to freeze the bake, it’s best to do so before baking. Assemble the dish in a freezer-safe container, wrap tightly with foil and plastic wrap, and freeze for up to 2 months. To cook from frozen, thaw overnight in the fridge and bake as directed.

---

Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 330
• Protein: 15g
• Fat: 25g
• Saturated Fat: 13g
• Carbohydrates: 10g
• Fiber: 1g
• Sugars: 4g
• Cholesterol: 65mg
• Sodium: 380mg

Note: Nutrition values may vary based on ingredient brands and serving sizes.

---

Frequently Asked Questions

What kind of mushrooms work best in this recipe?

Cremini or white button mushrooms are ideal, but you can use a mix of wild mushrooms like shiitake or oyster for extra flavor depth.

Can I make this bake ahead of time?

Yes! You can prepare it a day in advance, cover, refrigerate, and then bake just before serving.

Is it possible to make this gluten-free?

Absolutely—just replace the all-purpose flour with a gluten-free flour blend or cornstarch when making the roux.

Can I add protein to this dish?

Certainly! Cooked chicken, ground turkey, or even lentils can be added to the mushroom layer before baking.

What can I use instead of mozzarella?

You can substitute provolone, fontina, or even gouda for a different cheesy profile.

How do I prevent the sauce from getting lumpy?

Be sure to whisk constantly when adding the milk to the roux and add it gradually to avoid lumps.

Is this recipe keto-friendly?

It can be made keto by skipping the flour or using almond flour as a thickener and ensuring the milk used is low in carbs.

Can I use plant-based alternatives?

Yes, use plant-based milk and cream (like almond or oat) and a vegan cheese alternative to suit dairy-free diets.

---

Print

Save this recipe on: