Scalloped Portobello Mushrooms
Scalloped Portobello Mushrooms baked under a blanket of hot, bubbling melted cheese in a hint of garlic cream sauce. Deliciously seasoned and super easy... the smell coming out of your kitchen while these are baking is crazy!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Gruyère
- 1/2 cup parmesan cheese (fresh grated )
- 2 tbsp fresh parsley (chopped, plus more for garnish)
- 2 tsp Italian seasoning (or dried Italian mixed herbs)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 8 large portobello mushrooms
- 1 pinch salt (to season)
- 1 pinch cracked pepper (to taste)
- 1/2 cup heavy cream
- 2 clove garlic (minced)
Instructions
- 1
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.
- 2
Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.
- 3
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.
- 4
Mix together cream and minced garlic and pour mixture over mushrooms.
- 5
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.
- 6
Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).
- 7
Bring mushroom pan juices in the pot to a simmer over medium-high heat.
- 8
Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
- 9
Continue to simmer while stirring until gravy has thickened.
- 10
Serve with mushrooms.