¼ cup olive oil
2¼ lb swiss browns, can be baby bella or button mushrooms, sliced
1 cup yellow onions, or red onions, chopped
3 cloves garlic, chopped
½ tsp dried thyme
1 cup emmental cheese, gruyere, shredded and divided
1 cup mozzarella cheese, shredded and divided
salt and ground black pepper, to taste
cooking spray
To Serve:
¼ tsp parsley, per serving
Preheat your oven to 400 degrees F.
Heat up your olive oil in a deep skillet over medium heat. Add mushrooms and saute until the mushrooms have released all their liquids and caramelized for roughly 10 to 15 minutes.
Add garlic, onions, and thyme. Saute until translucent.
Season to taste with salt and pepper. Adjust accordingly and set aside.
Pour ½ of the mushrooms into your baking casserole, then sprinkle with half of each cheese. Repeat until you have 2 layers of mushrooms and cheese.
Bake until your cheese has melted and has turned golden brown, roughly 15 minutes.
Once baked, serve immediately. Garnish the casserole with parsley.
Sugar: 2g
:
Calcium: 247mg
Calories: 217kcal
Carbohydrates: 4g
Cholesterol: 31mg
Fat: 18g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 1g
Potassium: 74mg
Protein: 9g
Saturated Fat: 7g
Sodium: 153mg
Vitamin A: 280IU
Vitamin C: 2mg
