Scalloped Portobello Mushrooms
User Reviews
5
Scalloped Portobello Mushrooms
Description
This recipe features sliced Portobello mushrooms layered in a baking dish with a blend of three cheeses—mozzarella, Gruyère, and Parmesan—seasoned with Italian seasoning, onion powder, garlic powder, parsley, salt, and pepper. Minced garlic is mixed with heavy cream and poured over the layered mushrooms and cheese. Baking covered allows the mushrooms to cook through and soften while melding with the creamy, cheesy mixture.
After the mushrooms are tender, the dish is uncovered and broiled briefly to crisp and brown the top cheese layer, adding texture and contrast. The resulting dish has soft mushrooms infused with creamy, garlicky sauce and a lightly crisped, cheesy crust.
This preparation works well as a hearty side dish or a vegetarian option paired with salads or roasted proteins. Selecting mushrooms of similar size promotes even cooking. If Portobellos are unavailable, similarly sized Cremini or white mushrooms can be substituted. Mushrooms should be rinsed just before cooking to prevent sliminess.
Ingredients
- ½ cup mozzarella cheese shredded
- ½ cup gruyere cheese shredded
- ½ cup Parmesan Cheese fresh grated
- 2 tablespoons parsley chopped, plus more for garnish, fresh
- 2 teaspoons Italian seasoning or dried Italian mixed herbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 8 large portobello mushrooms
- 1 pinch salt to season
- 1 pinch black pepper to taste, cracked
- ½ cup heavy cream
- 2 cloves garlic minced
Instructions
PORTOBELLO MUSHROOMS
- Preheat oven to 400°F (200°C). In a medium bowl, toss together Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.
- Remove stems from portobello mushrooms and slice into ½-inch (1-cm) slices.
- Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish. Sprinkle with one-third of the cheese mixture. Season with salt and pepper. Repeat layering two more times.
- Mix together cream and minced garlic and pour mixture over mushrooms.
- Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.
- Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).
LIQUID GRAVY (OPTIONAL STEP)
- Bring mushroom pan juices in the pot to a simmer over medium-high heat.
- Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
- Continue to simmer while stirring until gravy has thickened.
- Serve with mushrooms.
Notes
- Select mushrooms of similar size to ensure uniform cooking.
- Cremini or white mushrooms can replace Portobellos if needed.
- Rinse mushrooms only immediately before cooking to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 294mg | 12% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 289mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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