Low Carb Cheesy Mushroom Casserole
Do you like mac and cheese? Cheesy broccoli? Potatoes Au Gratin? If you like the theme you see here, you’ll love this cheesy mushroom casserole. This Keto side dish can be enjoyed at any time of year, but it’s especially great to bring to the holiday dinner table. Who doesn’t enjoy a good casserole at a potluck either? Cremini mushrooms are chopped and seasoned before packed into a casserole dish. The dish is filled with a thick, creamy sauce made with gouda cheese. Gouda cheese really flavors the dish throughout, so this is a good recipe to use “the good cheese” for! You can even use this recipe for your Keto meal prep. Trust me, you’ll want any excuse to make this dish on your diet.
How to Make It
Step 1
Preheat an oven to 400 degrees. Quarter cremini mushroom caps or chop into small pieces. In a large mixing bowl, mix the mushrooms with olive oil until the mushrooms absorb the oil. Then, toss the mushrooms with salt, pepper, and Italian seasoning. Arrange the seasoned mushrooms in a 7×5 glass baking dish. Pack the mushrooms down gently.
Step 2
Set the mushrooms aside and make the cheese sauce. Melt the butter in a pot over low heat and cook the garlic in the butter for about 30 seconds. Stir in the flour into the garlic butter. Slowly whisk the mixture until the flour turns golden and the butter thickens.
Step 3
Whisk in the almond milk and bring the pot to a simmer. Let the sauce simmer until you see it thicken. Reduce the heat back to a low setting and whisk in the first amount of gouda cheese. Whisk over low heat until the sauce reduces to a thick cheese sauce.
Step 4
Pour the thickened cheese sauce over the mushroom casserole. Spread the sauce across the top and let it settle over the mushrooms. Don’t worry if the sauce is too thick to reach the bottom of the casserole dish yet. Wrap the dish in aluminum foil and bake for 20 minutes.
Step 5
Remove the foil after 20 minutes and sprinkle the final amounts of gouda and parmesan cheese over the top of the casserole. Bake for an additional 30 minutes without any foil. Let the finished casserole cool for a few minutes before scooping and serving.
Ingredients
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
8 ounce
- Olive Oil
1 tablespoon
- Salt
¼ teaspoon
- Black Pepper
¼ teaspoon
- Italian Seasoning
½ teaspoon
- Unsalted Butter
1-½ tablespoon
- Garlic
1 teaspoon
- Paleo Baking Flour by Bob’s Red Mill
1 tablespoon
- Almond Milk, Plain Or Original, Unsweetened
½ cup
- Gouda Cheese
1 cup, shredded
- Gouda Cheese
1 cup, shredded
- Parmesan Cheese
1 tablespoon, grated