Creamy Stuffed Mushroom Cap Casserole Recipe

Name: Creamy Stuffed Mushroom Cap Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 cups CAMPBELL’S® No Salt Added Ready to Use Beef Broth; 1 can CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup; 2 tbsp dry rosemary, ground; 3/4 cup cream cheese, cubed; 2 cups cooked long grain and wild rice (see Recipe Tips); 1/4 cup dried cranberries, chopped; 3 tbsp fresh parsley, chopped, divided; 1/2 tsp salt; 13 large cremini mushrooms, stems removed (depending on size); 1 tbsp butter; 1/2 cup bread crumbs; 1/4 cup parmesan, fine grated

Ingredients

1 1/2 cups CAMPBELL’S® No Salt Added Ready to Use Beef Broth
1 can CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup
2 tbsp dry rosemary, ground
3/4 cup cream cheese, cubed
2 cups cooked long grain and wild rice (see Recipe Tips)
1/4 cup dried cranberries, chopped
3 tbsp fresh parsley, chopped, divided
1/2 tsp salt
13 large cremini mushrooms, stems removed (depending on size)
1 tbsp butter
1/2 cup bread crumbs
1/4 cup parmesan, fine grated

PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD 4 servings

Instructions

Preheat oven to 350F.
Set aside a 9 x 12 casserole dish.
Using a medium saucepan combine broth, mushroom soup, and rosemary over medium heat, whisk to combine, bring to a boil, reduce heat to low, stir in cream cheese, and simmer for 5 minutes.
Pour into base of the casserole dish and place mushroom caps, upside-down into the sauce.
Combine the cooked rice, cranberries, 2 tbsp parsley, and salt in a medium bowl.
Use a spoon to fill the mushroom caps with about 2-3 tbsp rice mixture each.
Sprinkle any remaining rice in between the mushrooms in the sauce.
Melt butter in a frying pan over medium-high heat.
Once melted add breadcrumbs, and toast for 3-5 minutes, or until golden.
Stir in parmesan.
Sprinkle over top of the mushrooms.
Bake uncovered for 35 minutes or until golden and toasted.
Let rest for 10 minutes.