I like how quick and versatile this recipe is. The mushrooms develop a deep, savory flavor when sautéed with garlic and herbs, while the melted mozzarella creates that irresistible cheesy pull. It’s a great option when I want something warm and satisfying without spending hours in the kitchen. Plus, it’s naturally low-carb and easy to adapt to different diets or ingredients I already have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 oz (450g) mushrooms, sliced (white button, cremini, or a mix) 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon dried Italian herbs (oregano, basil, thyme) Salt and pepper, to taste 1 ½ cups shredded mozzarella cheese ¼ cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped (optional) Optional: pinch of red pepper flakes for heat
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing an 8×8-inch baking dish. In a skillet, I heat olive oil over medium heat, then add minced garlic and sauté for about 30 seconds until fragrant. I toss in the sliced mushrooms along with the dried herbs, salt, and pepper. I cook them for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates completely.
Once they’re tender and browned, I transfer the mushrooms to the prepared baking dish, spreading them evenly. I sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. Then I bake the dish for 20–25 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
When it’s done, I take the bake out of the oven and garnish it with chopped parsley and a pinch of red pepper flakes for a little extra color and kick. I serve it hot, either on its own or alongside crusty bread, pasta, or a fresh green salad.
Servings and Timing
This recipe serves about 4 people as a side dish or 2 as a main course. It takes around 10 minutes to prep and 25 minutes to cook, for a total of 35 minutes.
Variations
Sometimes I like to add sautéed onions, spinach, or sun-dried tomatoes for extra depth of flavor. For a cheesy twist, I swap mozzarella for provolone or fontina, which melt beautifully and add a slightly different taste. If I’m in the mood for a heartier meal, I mix in cooked pasta or rice before baking to turn it into a full casserole. For a vegan version, I use dairy-free mozzarella and Parmesan alternatives, which work just as well.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F for about 10–12 minutes until warmed through. It also reheats well in the microwave for a quick single serving, though the oven helps keep the cheese texture better. I can even freeze it—after baking, I let it cool, then wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge and reheat before serving.
FAQs
Can I use different types of mushrooms?
Yes, I often mix white button, cremini, and shiitake mushrooms for a more complex flavor.
How do I prevent the mushrooms from getting soggy?
I make sure to cook off all their moisture in the skillet before baking.
Can I make this ahead of time?
Yes, I assemble the dish ahead and refrigerate it. When ready to bake, I just pop it in the oven for a few extra minutes.
What can I serve with this dish?
I love serving it with pasta, rice, roasted vegetables, or crusty bread to soak up the cheesy goodness.
Can I make this dish vegan?
Yes, I replace the mozzarella and Parmesan with plant-based cheese and use olive oil or vegan butter.
What kind of herbs work best?
Italian seasoning works perfectly, but I also like adding a little rosemary or thyme for extra aroma.
How can I make it spicier?
I add more red pepper flakes or a drizzle of hot sauce before serving.
Can I use fresh mozzarella instead of shredded?
Yes, but I slice it thin so it melts evenly and doesn’t make the dish too watery.
How do I store leftovers?
I keep them covered in the fridge for up to 3 days and reheat them in the oven until bubbly again.
Conclusion
I love how this Mushroom Mozzarella Bake transforms simple ingredients into a rich, cheesy, and comforting dish. The savory mushrooms, melted cheese, and fragrant herbs come together beautifully in every bite. Whether I’m serving it as a side or enjoying it as a cozy main, this recipe never fails to impress with its flavor, texture, and irresistible aroma.
This Mushroom Mozzarella Bake is a rich, cheesy, and comforting dish featuring sautéed mushrooms baked with gooey mozzarella and Parmesan. It’s simple to prepare yet full of flavor—perfect as a vegetarian main or side for pasta, meats, or salad.
Ingredients
16 oz (450g) mushrooms, sliced (white button, cremini, or mixed)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian herbs (oregano, basil, thyme)
Salt and pepper, to taste
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
Pinch of red pepper flakes (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add sliced mushrooms, Italian herbs, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until mushrooms release their moisture and it evaporates completely.
Transfer cooked mushrooms to the prepared baking dish and spread evenly.
Sprinkle shredded mozzarella evenly over the mushrooms, then top with grated Parmesan.
Bake for 20–25 minutes, until the cheese is melted, bubbling, and lightly golden on top.
Remove from oven, garnish with chopped parsley and red pepper flakes if desired.
Serve hot as a side dish or vegetarian main, with crusty bread or pasta.
Notes
Use a mix of mushroom varieties for deeper flavor.
Ensure all liquid is cooked off the mushrooms before baking to avoid sogginess.
Swap mozzarella for provolone or fontina for a different cheese flavor.
Add spinach, onions, or sun-dried tomatoes for extra depth.
Make vegan by using dairy-free mozzarella and Parmesan.
Store leftovers in the fridge up to 3 days or freeze up to 2 months.
