Stuffed Mushroom Casserole

Name: Stuffed Mushroom Casserole
Ingredients: Yields 1 (8 by 8-inch) pan; about 8 servings; 1 tablespoon butter, diced (plus more to grease the pan); 1 oz Parmigiano-Reggiano, grated (divided); 4 tablespoons olive oil; 2 large stalks celery, finely diced; 1 large onion, diced; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 bay leaf; 1/2 lb button mushrooms (or any kind you like), thinly sliced; 4 cloves garlic, minced; 1 1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried rosemary leaves); 1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme leaves); 1/2 cup breadcrumbs; 1 large egg, lightly beaten; 1 1/2 teaspoons Worcestershire sauce*; 4 oz sharp Cheddar, shredded (divided)

Stuffed Mushroom Casserole was pinched from <a href="http://www.anediblemosaic.com/?p=7130" target="_blank">www.anediblemosaic.com.</a>

INGREDIENTS

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Yields 1 (8 by 8-inch) pan; about 8 servings

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1 tablespoon butter, diced (plus more to grease the pan)

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1 oz Parmigiano-Reggiano, grated (divided)

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4 tablespoons olive oil

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2 large stalks celery, finely diced

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1 large onion, diced

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1/4 teaspoon salt

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1/8 teaspoon black pepper

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1 bay leaf

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1/2 lb button mushrooms (or any kind you like), thinly sliced

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4 cloves garlic, minced

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1 1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried rosemary leaves)

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1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme leaves)

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1/2 cup breadcrumbs

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1 large egg, lightly beaten

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1 1/2 teaspoons Worcestershire sauce*

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4 oz sharp Cheddar, shredded (divided)

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