Creamy Stuffed Mushroom Cap Casserole Recipe

Directions

Preheat oven to 350F. Set aside a 9’’ x 12’’ casserole dish.
Using a medium saucepan combine broth, mushroom soup, and rosemary over medium heat, whisk to combine, bring to a boil, reduce heat to low, stir in cream cheese, and simmer for 5 minutes. Pour into base of the casserole dish and place mushroom caps, upside-down into the sauce.
Combine the cooked rice, cranberries, 2 tbsp parsley, and salt in a medium bowl. Use a spoon to fill the mushroom caps with about 2-3 tbsp rice mixture each. Sprinkle any remaining rice in between the mushrooms in the sauce.
Melt butter in a frying pan over medium-high heat. Once melted add breadcrumbs, and toast for 3-5 minutes, or until golden. Stir in parmesan. Sprinkle over top of the mushrooms.
Bake uncovered for 35 minutes or until golden and toasted. Let rest for 10 minutes.

Cook rice according to package (1 cup rice, 2 cups liquid), try using CAMPBELL’S Beef Broth instead of water to add even more flavour to the rice.
Additionally, you could use any leftover grain or rice dish for your mushroom filling, why not try our Pressure Cooker Barley Mushroom Pilaf.
Garnish with chopped parsley or chives.