Stuffed Mushroom Casserole

• 1 ounce, weight Parmigiano-Reggiano, Grated With A Microplane, Divided
• 4 Tablespoons Olive Oil
• 2 whole Large Stalks Celery, Finely Diced
• 1 whole Large Onion, Diced
• 1/4 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 1 whole Bay Leaf
• 1/2 pounds Button Mushrooms (or Any Kind You Like), Thinly Sliced
• 4 whole Cloves Garlic, Minced
• 1-1/2 teaspoon Minced Fresh Rosemary
• 1-1/2 teaspoon Minced Fresh Thyme
• 1/2 cups Breadcrumbs
• 1 whole Large Egg, Lightly Beaten
• 1-1/2 teaspoon Worcestershire Sauce
• 4 ounces, weight Sharp Cheddar, Shredded, Divided
• 1 Tablespoon Butter, Diced (plus More To Grease The Pan)

1. Preheat oven to 400u0b0F; lightly grease 4 individual-sized gratin dishes with butter (or use an 8 by 8-inch pan). (I prefer using individual-sized dishes; they make serving and reheating easier.)
2. Transfer 2 tablespoons of grated Parmigiano-Reggiano to a small bowl and set aside.
3. Heat the oil in a large skillet over medium-high heat; add the celery and cook 3 minutes, then add the onion, salt, pepper, and bay leaf and saute 7 minutes. Add the mushrooms and cook until all the veggies are tender and the mushrooms are browned, about 7 to 10 minutes. Add the garlic, rosemary, and thyme and cook 1 to 2 minutes more; cool slightly.
4. Stir together the veggie mixture with the breadcrumbs, egg, Worcestershire sauce, the larger portion of Parmigiano-Reggiano, and half the cheddar in a large bowl. Divide the stuffing mixture between the 4 prepared gratin dishes. Sprinkle the remaining cheddar and the reserved 2 tablespoons of Parmigiano-Reggiano cheeses on top and dot on the butter.
5. Bake until the cheese is melted and golden brown in places on top, about 10 to 15 minutes. (Broil it for a couple minutes if you want it to have more color.)
6. Serving suggestion: Serve topped with a fried egg, alongside a green salad.

a microplane, olive oil, stalks celery, onion, ubc, black pepper, bay leaf, button mushrooms, garlic, rosemary, thyme, breadcrumbs, egg, worcestershire sauce, cheddar, butter

Taken from tastykitchen.com/recipes/sidedishes/stuffed-mushroom-casserole-2/ (may not work)