Originally Posted by LPBeier
This is one of my experiments gone right. My love of mushroom swiss burgers was the original influence for this....except I prefer it without the burger!
I usually make this individually in onion soup bowls, large ramekins or single serving casserole dishes. It could also be done in a larger casserole or baking dish.
1 1/2 cups sliced mushrooms (white, crimini or a combination of both)
1 - 2 cloves minced garlic to taste
Salt and Pepper to taste
1/3 cup Grated Swiss Cheese
2 tbsp buttered bread crumbs
1 tbsp Parmesan Cheese
Place half the mushrooms on the bottom of a greased casserole. Sprinkle with some garlic, salt and pepper, then cover with half the grated swiss cheese. Repeat the layers and top with some buttered bread crumbs and Parmesan. Bake uncovered in a 350 degree oven for about 30 minutes or until the mushrooms are hot and tender and the cheese is melted. The juice from the mushrooms keeps the dish from drying out.
I just wanted to add that I've done this wonderful recipe dozens of times over the years but I mixed it up somewhat last night by adding some chopped fresh spinach leaves and cooked bacon to the layers, then drizzling a little balsamic vinegar on top before adding the buttered Panko bread crumbs.
I served the individual casseroles as a main course.