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Scalloped Portobello Mushrooms baked under a blanket of hot, bubbling cheese in a subtle garlic cream sauce—you’re going to fall in love with this recipe!
There’s stuffed portobello mushrooms, and then there’s scalloped portobello mushrooms. Tender, perfectly seasoned, and super easy to make, the aroma wafting from your kitchen while these bake is absolutely irresistible. Using the pan juices to create a flavorful mushroom gravy takes this dish to the next level, making it a standout Portobello Mushrooms recipe you’ll want to make again and again.
What Makes This Recipe So Good
Scalloped Portobello Mushrooms are comfort food at its finest. The tender, meaty mushrooms soak up a rich, garlicky cream sauce while baking, and the melted cheese on top creates a golden, bubbly finish that’s impossible to resist. This recipe is an easy way to learn how to cook portobello mushrooms perfectly every time.
Fans of scalloped mushrooms will love the depth of flavor that comes from using the pan juices to make a luscious mushroom gravy. It elevates this dish beyond a simple side, making it a show-stopping addition to weeknight dinners or special meals, and a versatile Portobello Mushrooms recipe for any occasion.
What Goes Into Scalloped Portobello Mushrooms
This Scalloped Portobello Mushrooms recipe uses simple, flavorful ingredients that come together for a rich, cheesy, and garlicky dish. Here are the essentials that make this dish irresistible:
- Portobello Mushrooms: Large, meaty mushrooms form the hearty base of this recipe, soaking up all the creamy, cheesy goodness.
- Mozzarella & Gruyère Cheese: A combination of shredded cheeses creates a gooey, golden topping that melts beautifully over the mushrooms.
- Heavy Cream: Adds a luscious richness to the garlic sauce, binding the flavors together and keeping the mushrooms tender.
- Garlic: Freshly minced garlic infuses the sauce with depth and a subtle savory kick that complements the earthy mushrooms perfectly.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Scalloped Portobello Mushrooms
- Preheat: Preheat oven to 400°F (200°C) and combine all your cheeses, parsley, Italian seasoning, onion powder, and garlic powder in a medium bowl.
- Slice Mushrooms: Remove the stems from the portobello mushrooms and slice each into 1/2-inch (1-cm) pieces for even cooking.
- Layer Mushrooms and Cheese: Arrange one-third of the mushrooms in a greased baking dish, sprinkle with one-third of the cheese mixture, and season.
- Repeat Layers: Add the remaining mushrooms and cheese in two more layers, seasoning each layer with salt and pepper as you go.
- Add Cream Mixture: Mix together the heavy cream and minced garlic, then pour evenly over the layered mushrooms and cover the dish with foil.
- Bake Mushrooms: Bake covered for about 30 minutes, until mushrooms are tender, then remove the foil and carefully pour any excess liquid into a small pot.
- Broil for Golden Top: Return the mushrooms to the oven and broil for 4–5 minutes until the cheese topping is golden and bubbly to your preference.
- Make Gravy: Bring mushroom liquid to a simmer over medium-high heat, whisk in a cornstarch mixture, cook until thickened, and serve alongside the mushrooms.
Scalloped Portobello Mushrooms pair beautifully with dishes that balance their creamy, cheesy richness. Serve alongside Creamy Garlic Chicken Breasts or Honey Roasted Butternut Squash & Brussels Sprouts With Bacon for a hearty, comforting meal. The earthy mushrooms and savory baked cheeses complement creamy or roasted proteins, creating a satisfying dinner everyone will love.
For lighter or vegetarian-friendly options, try Cilantro Lime Cauliflower Rice or One Pot Orzo Primavera. These fresh, vibrant sides provide a refreshing contrast to the rich, scalloped mushrooms while keeping the meal bright and flavorful. A crisp side salad or roasted seasonal vegetables also work wonderfully to round out the plate.
Tips For Making Scalloped Portobello Mushrooms
- Choose large, firm portobello mushrooms for the best texture and meaty flavor.
- Slice mushrooms evenly so they cook consistently and layer beautifully in the baking dish.
- Don’t overcrowd the dish—mushrooms release moisture as they bake, and spacing helps prevent sogginess.
- Use a mix of Mozzarella, Gruyère, and Parmesan for a rich, golden, bubbly topping.
- Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
Recipe FAQ’s
Yes, cremini or button mushrooms can be used, but portobellos provide the best meaty texture and earthy flavor for this recipe.
Yes, assemble the dish and freeze before baking. Thaw overnight in the fridge, then bake as instructed.
Use half-and-half or milk instead of heavy cream, and reduce the cheese slightly to lighten the dish without sacrificing flavor.
Scalloped Portobello Mushrooms
Ingredients
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Gruyère
- 1/2 cup parmesan cheese fresh grated
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 teaspoons Italian seasoning or dried Italian mixed herbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 large portobello mushrooms
- 1 pinch salt to season
- 1 pinch cracked pepper to taste
- 1/2 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 1/2-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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Did anyone make the cream sauce if so did you pour it over the dish?
I read the comments and one person said it didn’t need a sauce. So I’m doing mine a bit differently. I cleaned my mushrooms out on the bottom. Cut the stem. I putting them all in one layer in a heavy dish sprayed with olive oil. Normally I don’t use the spray but I have a lot of it. . I only had 1/2 of the mushrooms. So I made 1/2 the recipe. I had one layer of mushrooms. I put drizzled with olive oil, salt, and pepper. Then I put in oven 400 degrees for 10-15 minutes. Until they looked cooked and relaxed and dark.
Then I’m going to put the cheese mixture on the top. I added some bread crumbs to the mixture to make it more like stuffing. Put back in the oven at 350 degrees until cheeses are melted.
This should be awesome!! Thanks..
How did it taste without the sauce? Thinking you could use Alfredo sauce if you don’t use heavy cream often. Maybe even sour cream thinned with milk.
My picky 4 year old daughter said “best mushrooms evahhhh!” but later would not finish. My husband and I absolutely loved it. I scraped out all traces in the baking dish and ate it. So delicious.
I decided to simplify further and made these as stuffed portobellos, using a baking sheet, filling the caps with cheese mixture and adding 1 T cream to each. I saved the pan juices (and some cheese that ran out) to use with another recipe as this one really didn’t need gravy. Wonderful!
This recipe is delicious! I used two parts shredded havarti and one part colby/monterey jack cheeses. I did not use the italian herbs. Instead I just used onion powder, parsley and added a little extra garlic powder. Turned out great. My son thought I had used an alfredo sauce on it. Perfect. And this recipe is super easy to prepare. Thanks for posting it.
Really good. We ended up using a little less cheese and a mix instead of our mozzarella but it didn’t matter. My husband scooped every last bit out and then licked the serving utensils dry.
This was sooo good and simple to do! This is coming from someone who does not cook AT ALL, my family was really impressed. Delicious!!
The recipe says to layer the portabello mushrooms like lasagna which I would assume would be flat but the mushrooms in the picture are standing up or stacked upwards. Which is the best way?
I did them stacked upwards/standing up and it came out well! Hope this helps (: Definitely recommend this recipe!!
Can I use button mushrooms for this recipe instead?
Yes that will work well if you have a similar weight of mushrooms!
Why are there no fancy button mushroom recipes? lol