For about a year I went vegetarian, I would like to tell you I did it for a noble reasons but the truth is I just couldn’t handle meat for a while.

One of my favorite meals that I still make today is this gluten free Mushroom casserole that we put over rice. It’s so good on its own you really could eat it plain but it’s very rich without the rice.

The Tools

Mixing bowl, Baking pan, Stirring Spoon, Measuring Cups

The Ingredients

• 1 package of Philadelphia Cream Cheese (Softened). Original Philadelphia Cream Cheese is usually gluten free but other flavored cream cheeses can contain gluten so label check. Actually even on plain cream cheese check because companies change their ingredients often.
• 1/2 Cup Gluten Free Panko(Click Here)
• 12 ounces of Frozen Spinach
• Cherry Tomatoes quartered
• 2 Large Portobello Mushrooms cleaned and chopped
• 1/4 Chopped Onion
• 1 Tablespoon Butter
• 2 Teaspoons Minced Garlic
• Salt and Pepper to taste
• 1/2 cup Parmesan cheese
• 2 large Portobello mushrooms

The Process

• Preheat oven to 375 degrees
• Remove dirt from mushrooms by wiping down with a wet paper towel. Note to self. You don’t want to wash under running water because the mushrooms will absorb too much water and that water will come out during cooking.
• Use a spoon to scrape out the gills of the cap of the mushroom, once cleaned out chop mushrooms to bite size pieces.
• In a frying pan sauté butter, garlic, and onion until translucent.
• In a mixing bowl combine Cream Cheese, Spinach, 1/4 cup Panko, Garlic, Chopped Mushrooms, Onions and Tomatoes.
• Add Cream Cheese filling to Frying pan until cream cheese is melted and the mixture is like a sauce.
• Pour into baking pan.
• Then Top with Remaining Panko and Parmesan Cheese.
• Bake for 20 minutes or until cheese is slightly browned.

Serve it With

• Brown Rice, great for mixing with mushroom stuffing.
• Roasted Broccoli

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