Unstuffed Mushroom Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease an 8-inch square baking dish.

Step 3 -In a 12-inch skillet over medium-high heat, add 3 tablespoons of the olive oil.

Step 4 -Add about 1/2 of the mushrooms to the hot olive oil and cook, without stirring, until the mushrooms are browned on the bottom, about 1-2 minutes.

Step 5 -Add 1/2 teaspoon of the salt, the black pepper, and 1/2 of the garlic to the mushrooms and cook, while stirring to combine, until the mushrooms are browned and most of the liquid cooks off with a thin layer of liquid remaining, about 2-3 minutes.

Step 6 -In a large bowl, add the cooked mushroom-garlic mixture.

Step 7 -Repeat the cooking process with the remaining olive oil, the remaining mushrooms, the remaining garlic, 1/2 teaspoon of the salt, and the black pepper.

Step 8 -When the mushroom-garlic mixture has mostly cooked off its liquids, add the reserved mushroom-garlic mixture and any accumulated liquids and the cream cheese to the mushroom-garlic mixture in the skillet and stir until just combined.

Step 9 -Add 1 cup of the panko, the Gruyère cheese, 1/2 cup of the parmesan cheese, and 1/2 cup of the chopped parsley to the mushroom mixture in the skillet and stir to combine.

Step 10 -Transfer the mushroom mixture to the prepared baking dish.

Step 11 -In a medium bowl, add the melted butter, the remaining panko, the remaining parmesan cheese, and the extra salt and stir to combine.

Step 12 -Evenly sprinkle the panko mixture over the top of the mushroom mixture in the baking dish.

Step 13 -Bake until the panko mixture is a light golden-brown, about 25-30 minutes.

Step 14 -Serve immediately garnished with the extra parsley sprigs.