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Cheesy Mushroom Casserole

It's a kind of stew but quicker to cook. It's what you would do to eat vegetables with pleasure. It's a bit cheesy but we all need a bit of that in life. I felt like experimenting a new combination of flavours in the oven and I came up with this tasty recipe.


- 1 Aubergine (medium size)

- 300 grams of mushrooms

- 80 grams of Parma ham

- 100 ml of double cream

- 1 handful of gluten free bread crumbs

- 4 slices of cheese (I used Sottilette by Kraft)

- Olive oil & salt

The making:

Cut the aubergine into big round slices then cut the mushrooms and get rid of their stems.

Grease a small tray with olive oil. Start building your casserole making a first layer of aubergines and a second of mushrooms and Parma ham.

When finished, pour the double cream on top and then spread the gluten free bread crumbs all over the tray. Add salt.

Put the casserole in the oven for at least 45 mins at a temperature of 150 degrees. During the last 5 minutes add the 4 slices of cheese you chose. Every cheese is good, as long is a fast-melting one.

This plate is not meant to be beautiful, it's meant to be tasty and ugly as the following:


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