Scalloped Portobello Mushrooms Recipe

Introduction

Scalloped Portobello Mushrooms are a delicious and comforting dish that showcases the earthy flavor of mushrooms baked under a rich cheese blend. Perfect as a side or a vegetarian main, this recipe is simple yet elegant with layers of Gruyère, Parmesan, and fresh herbs.

Ingredients

• 1 1/4 cups shredded Gruyère
• 1/4 cup freshly grated Parmesan
• 2 tablespoons freshly chopped parsley, plus more for garnish
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon garlic powder
• 6 large portobello mushrooms, stems removed and sliced 1/2 inch thick
• Kosher salt
• Freshly ground black pepper
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a medium bowl, combine the Gruyère, Parmesan, parsley, thyme, and garlic powder, mixing well.
2. Step 2: Arrange one-third of the sliced mushrooms in the bottom of a 2-quart baking dish. Season with salt and pepper, then sprinkle with one-third of the cheese mixture. Repeat this layering process two more times until all mushrooms and cheese mixture are used.
3. Step 3: Pour the heavy cream evenly over the layered mushrooms and cheese. Cover the dish with foil and bake for about 35 minutes, or until the mushrooms are tender.
4. Step 4: Remove the foil carefully and pour off any excess liquid from the dish. Place under the broiler for about 4 minutes, or until the top is golden and bubbly. Garnish with additional parsley before serving.

Tips & Variations

• For extra flavor, add a splash of white wine to the cream before baking to deepen the richness.
• Try mixing in other mushrooms like cremini or shiitake for varied texture and taste.
• Use low-fat cheese or cream alternatives for a lighter version, though the texture will be less creamy.
• Fresh herbs like rosemary can be substituted for thyme to change the aroma of the dish.

Storage

Store leftover scalloped mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through, adding a splash of cream if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the scalloped mushrooms up to the point before baking. Cover tightly and refrigerate for up to 24 hours, then bake as directed.

What can I serve with scalloped portobello mushrooms?

This dish pairs well with roasted meats, grilled vegetables, or a fresh green salad for a balanced meal.

Scalloped Portobello Mushrooms Recipe

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★★★★★

4.4 from 51 reviews

This delicious Scalloped Portobello Mushrooms recipe features layers of tender, sliced portobello mushrooms baked with a rich blend of Gruyère and Parmesan cheeses, fresh herbs, and a touch of cream. The cheesy, creamy layers are baked to perfection, then broiled to a golden finish, making for a comforting and savory side dish or vegetarian main.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 39 minutes
• Total Time: 54 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 1 1/4 cups shredded Gruyère cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons freshly chopped parsley, plus more for garnish
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon garlic powder

Mushrooms and Seasoning

• 6 large portobello mushrooms, stems removed and sliced 1/2 inch thick
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Additional

• 1/4 cup heavy cream

Instructions

1. Prepare Cheese Mixture: In a medium bowl, combine shredded Gruyère, grated Parmesan, chopped parsley, fresh thyme leaves, and garlic powder. Toss together until well mixed to create the cheese and herb mixture.
2. Layer Mushrooms and Cheese: Preheat your oven to 425°F (220°C). Arrange one-third of the sliced portobello mushrooms evenly in the bottom of a 2-quart baking dish. Season with kosher salt and freshly ground black pepper to taste. Sprinkle one-third of the cheese mixture evenly over the mushrooms. Repeat the layering process two more times, ending with a cheese layer on top.
3. Add Cream and Cover: Pour the 1/4 cup of heavy cream evenly over the layered mushrooms and cheese. Cover the baking dish tightly with aluminum foil to keep the moisture in during baking.
4. Bake Mushrooms: Place the covered dish in the preheated oven and bake for about 35 minutes, or until the mushrooms are tender and cooked through.
5. Broil for Finish: Carefully remove the foil from the dish. Pour off any excess liquid that may have accumulated at the bottom to prevent sogginess. Place the dish under the broiler and broil for about 4 minutes or until the top is golden brown and bubbly. Watch closely to avoid burning.

Notes

• Use fresh herbs for the best flavor, but dried thyme can be substituted if fresh is unavailable (use about 1 teaspoon dried thyme).
• To make this dish vegetarian, ensure the Parmesan cheese is vegetarian-friendly (some contain animal rennet).
• For a creamier texture, you can add a little more heavy cream before baking, but avoid making it too watery.
• Serve hot as a side dish or a light main course with a fresh green salad.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: scalloped portobello mushrooms, cheesy mushroom bake, gratin mushrooms, baked portobello recipe, vegetarian side dish