Stuffed Mushroom Casserole

Preheat oven to 400ºF; 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.)

Transfer 2 tablespoons of grated Parmigiano-Reggiano to a small bowl and set aside.

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 sauté 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.

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.

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.)

Serving suggestion: Serve topped with a fried egg, alongside a green salad.