Mushroom casserole

Mushroom casserole

Combining fresh mushrooms with aromatic spices, melted cheese, and crispy bread creates a mix that will satisfy even the most refined palates.


  • Mushrooms: 400 g
  • Yellow cheese: 200 g
  • Baguette: 1 piece
  • Onion: 1 piece
  • Garlic: 1 clove
  • Butter: 15 g
  • Oil: 10 ml
  • Salt: 5 g
  • Black pepper: 2 g


Wash the mushrooms, then pat them dry and slice them thinly. Peel and finely dice the onion and garlic. Heat oil in a pan, then add butter. Add the onion and garlic, and sauté for about 1 minute, then add the mushrooms. Sauté for 8-9 minutes until they become soft and the liquid evaporates. The mushrooms should reduce in volume. Season with salt and pepper and mix well. Once done, set the pan aside and let the filling cool.

Grate the cheese directly into a small bowl. Slice the baguette lengthwise. Place each half on a baking sheet lined with parchment paper. Spread the mushroom filling evenly over the surface of the baguette. Generously sprinkle grated cheese over both baguette halves.

Place the baking sheet in the oven. Bake the casseroles for 10-15 minutes until the cheese melts and lightly browns. Transfer the cooked casseroles onto plates and garnish with ketchup.

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