Last updated on September 7th, 2022
A delicious side dish of caramelized onions and mushroom crumble that pairs perfectly with steak. Sauteed mushrooms and onions are topped with a parmesan and panko topping then roasted until golden brown.
This crumbled mushroom recipe smelled so good while it was roasting that even I gave it a try and I am NOT a mushroom lover at all! And I even went back for seconds the next day because I just can never resist caramelized onions and a parmesan crumb topping.
And while this is technically a mushroom side dish, I think it would be excellent on top of a grilled steak. It’s a rich, deep flavor and honestly, what is better for steak than sautéed onions and mushrooms??
Not much if you ask my husband and daughter!
How to Make Caramelized Onions and Mushroom Crumble
Start by slicing a yellow onion fairly thin. I sliced thin slices of my onion then cut those in half. Next, slice and chop about 16 ounces of mushrooms.
Next, add your chopped mushrooms and cook for about 6 minutes. Add 1 teaspoon of fresh thyme, 2 cloves of minced garlic, and 1/2 teaspoon of salt. Stir everything and continue frying until the onions and mushrooms are nice and caramelized.
The timing on this is really personalized. I like mine really, really caramelized. You might want to pull yours off a little sooner than that. Just keep an eye on them, keep stirring them and remove when they’re at the point you prefer.
In a small bowl, add 1 teaspoon thyme, 1 clove minced garlic, 1/2 teaspoon salt, 1/2 cup panko bread crumbs, 1/3 cup parmesan cheese and 2 tablespoons butter, softened. Stir well until everything is combined and it’s nice and crumbly.
Take about 1-2 tablespoons of this parmesan mixture and mix it into the mushrooms and onions.
Spread the fried mushrooms and onions in a small pan. Cut 2 ounces of cream cheese into small pieces and scatter over the top of the mushroom mixture.
Then, spread the remaining parmesan and panko crumb mixture all over the top.
Then, bake at 375 degrees for about 20 minutes or until the top is golden brown. Eat immediately which you’ll want to do anyways because it smells SO GOOD!!
Tips to Making Crumbled Mushrooms and Fried Onions
- You can easily make this ahead of time. Just follow the directions the whole way until it’s time to bake it. Instead of baking it, cover and store it in the refrigerator. When you’re ready to make it, bake for about 30 minutes or until heated through. You can even make it the day ahead of time and store it overnight in the refrigerator.
- I highly suggest you make this in a cast iron skillet . It gives you the best caramelization on the onions and mushrooms and really does make your food taste better!
- You can easily use goat cheese in place of the cream cheese. In fact, I’m going to try it that way the next time we make it because I think it will taste even more indulgent with just that slight difference.
- If you want to make this a little more of a low-carb side dish, use almond flour in place of the panko bread crumbs.
Other recipes you might enjoy:
- The Perfect Steak Marinade: I really think these crumbled mushrooms were made to be paired with a steak! It’s the perfect combination and this recipe for a steak marinade hasn’t failed me in almost 20 years!
- Veggie and Egg Cups: Whenever I have extra veggies to use up, I whip up a batch of these ham and veggie muffins for breakfast. They freeze well and are perfect to make if you have extra mushrooms left after making this recipe.
- Fried Mushrooms: If you’re a mushroom lover, this is another great recipe that I made even healthier by using an air fryer instead of frying in oil.
- Tilapia with Dijon Sauce: and if you want to try this mushroom side dish with something a little lighter than steak, try this easy recipe for parmesan coated tilapia with a light dijon sauce. It’s surprisingly delicious!
Caramelized Onions and Mushroom Crumble
Ingredients
- 1 Onion
- 16 oz Mushrooms
- 1 Tbsp Olive Oil
- 2 tsp Fresh Thyme divided
- 3 cloves Garlic minced, divided
- 1 tsp Salt divided
- 1/2 cup Panko Bread Crumbs
- 1/3 cup Parmesan Cheese
- 2 Tbsp. Butter softened
- 2 oz. Cream Cheese
Instructions
- Preheat oven to 375 degrees.
- Thinly slice your onion and then cut those slices in half. Next, slice and chop about 16 ounces of mushrooms.
- Heat up about 1 tablespoon of olive oil in a large skillet over medium heat. Add your sliced onion and saute for about 5 minutes or so. Stir frequently to keep them browning evenly. Add about 1/2 tablespoon of water and stir again.
- Next, add your chopped mushrooms and cook for about 6 minutes. Add 1 teaspoon of fresh thyme, 2 cloves of minced garlic and 1/2 teaspoon of salt. Stir everything and continue frying until the onions and mushrooms are nice and caramelized.
- In a small bowl, add 1 teaspoon thyme, 1 clove minced garlic, 1/2 teaspoon salt, 1/2 cup panko bread crumbs, 1/3 cup parmesan cheese and 2 tablespoons butter, softened. Stir well until everything is combined and it's nice and crumbly.
- Take about 1-2 tablespoons of this parmesan mixture and mix it into the mushrooms and onions. Spread the fried mushrooms and onions in a small pan. Cut 2 ounces of cream cheese into small pieces and scatter over the top of the mushroom mixture.
- Spread the remaining parmesan and panko crumb mixture all over the top.
- Bake for about 20 minutes or until the top is golden brown.
Notes
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