Purple Potato and Mushroom Casserole

Recipe Courtesy of the Mushroom Council and Bell'Alimento


Warm up cold nights with this easy vegetarian casserole made with mushrooms and potatoes.

Yield: 4

Serving Size: 1/4th of recipe


4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine


1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.
2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.
3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.
4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

Nutrition Facts:

Calories: 250; Total Fat: 16g; Saturated Fat: 10g; Cholesterol: 45mg; Sodium: 240mg; Protein: 9g; Total Carbohydrate: 16g; Dietary Fiber: 2g


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