If you’re in the mood for something warm, creamy, and extra cheesy, this Mushroom Mozzarella Bake delivers on all fronts. It’s a simple yet satisfying dish packed with sautéed mushrooms, tender onions, and garlic in a velvety cream sauce—all blanketed in gooey, golden mozzarella. Perfect as a vegetarian main or a rich, savory side, this dish is incredibly versatile. Pair it with a crisp green salad, warm crusty bread, or even spoon it over pasta or rice for a heartier meal. Whether you’re feeding guests or just craving comfort food, this bake is the answer.
Ingredients
1 1/2 pounds mushrooms (cremini, white button, or a mix), sliced
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup heavy cream
Salt and black pepper, to taste
1 1/2 cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent
Stir in the minced garlic and cook for about 30 seconds, just until fragrant
Add the sliced mushrooms and cook for 8–10 minutes, until they release their moisture and begin to brown. Season with salt and pepper
Sprinkle the flour over the mushrooms and stir until fully absorbed
Slowly pour in the milk and cream, stirring continuously until the mixture thickens into a creamy sauce
Taste and adjust seasoning as needed
Transfer the mixture to a greased baking dish and spread it out evenly
Top with shredded mozzarella cheese
Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden-brown finish, broil for an additional 2–3 minutes
Let rest for 5 minutes before garnishing with chopped parsley and serving
Notes
Use a mix of mushrooms for extra flavor depth—cremini and shiitake work beautifully together
If you prefer a thicker sauce, let the mixture simmer a few extra minutes before transferring to the baking dish
Add red pepper flakes or a pinch of nutmeg for an extra layer of flavor
Leftovers reheat well in the oven or microwave and make a delicious topping for toast or baked potatoes
Swap mozzarella with provolone, fontina, or gruyère for a different cheesy twist
FAQs
Can I make this ahead of time?
Yes! You can assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready to serve
Can I freeze it?
This dish is best fresh, but you can freeze it before baking. Thaw overnight in the fridge and bake as directed
Is there a dairy-free version?
Absolutely—use plant-based butter, dairy-free milk (like unsweetened oat or almond), and your favorite vegan cheese
Can I add protein?
Definitely! Cooked shredded chicken, ground turkey, or even white beans can be mixed into the sauce for added protein
What kind of dish should I use?
Any oven-safe dish will work, but a 9×9-inch or similar-sized baking dish is ideal for even cooking and a nice cheesy top