Mushrooms Casserole

It’s getting cold here…when I first arrived in Lecce there were 17 C…

yes, 17! which is about 63 F…YES that was awesome but it lasted only a week. Now the temperature dropped down to 8 C and I am freezing…

I am Latina after all…or at least part of me is…

Talking about food yesterday I made one of my favorite winter mushroom recipes. It’s easy, quite light and divinly tasty.


Ingredients (for about 4 servings):

  • 6 medium size potatoes
  • 500 g mushrooms
  • 1/2 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 2 cloves garlic
  • salt, fresh parsley
  • 3 tbsp breadcrumbs

You need to use this kind of big, flat mushrooms which I have no idea how they are called…and not only in English…

Pour extra virgin olive oil in a pan that can be put in the oven and add the 2 cloves of garlic. Save a coupls of tbsp of oil for later

Cover the bottom of the pan with a layer of sliced potatoes

Sprinkle on top salt

about 2 tbsp of parmesan cheese then cover with a layer of mushrooms. (I generally first wash and cut in half  the big mushrooms)

Sprinkle more salt and some freshly chopped parsely

Add the remaining parmesan and a few more slices of potatoes

Put the pan on the stove, add about 1/2 cup of water, cover with a lid and let simmer for about 20-30 min or until vegetables are cooked

Now turn off the heat and sprinkle the top with breadcrumbs. Then drizzle with the remeaning olive oil

Bake at 180C for about 20 min or until it looks nice and golden-brown on top

Remove from oven and let it set for a few minutes before serving

One serving provides:

  • Calories: 306
  • Fat: 17 g
  • Carbohydrates: 28 g
  • Protein: 11 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.