Tomato Mushroom Casserole with Panko Topping

In college, I had a favorite stuffed mushroom recipe that I made ALL THE TIME - it was super easy, pretty cheap, and I could make as much as I wanted for lunches, dinners, etc. The wonderful combination of scallions, rich flavor from the mushrooms, and the tang from goat cheese that helps cut through some of the heaviness makes this recipe a winner!!

Here’s what you’ll need:

• 4 cups sliced mushrooms (I used a combination of shiitake and bella) 

• 4 tablespoons butter (can use salted or unsalted)

• 2 cups chopped fresh spinach 

• 14 oz diced canned tomatoes, liquid drained 

• 1 tsp garlic powder 

• 1 tsp red pepper flakes 

• 1/2 cup panko breadcrumbs 

• 1 garlic clove, finely minced 

• 1/4 cup sliced scallions 

• 4 ounces goat cheese 

• 1/4 cup nutritional yeast 

Here’s how to make it:

Preheat oven to 400 degrees. In a large frying pan, heat 2 tablespoons of butter over medium heat until melted - add in mushrooms and saute until softened (roughly 5 minutes). Remove from heat and add in spinach, tomatoes, garlic powder, and red pepper. In a small saucepan, melt remaining butter and then add in panko and garlic clove - toast until golden brown.

In a casserole dish, add in mushroom mixture. Top with dollops of goat cheese, followed by nutritional yeast, followed by the panko mixture. Put in oven for 10-15 minutes or until the goat cheese gets bubbly. Serve over grains (I love farro) and enjoy!