Scalloped Portobello Mushrooms baked under a blanket of hot, bubbling, melted cheese in a hint of a garlic cream sauce – you are going to love this recipe!
There’s stuffed portobello mushrooms, and then there’s scalloped portobello mushrooms. Deliciously seasoned and super easy, the smells coming out of your kitchen while these are baking are insane! Creating a flavourful mushroom gravy using the pan juices, elevates this dish to a whole other level.
SCALLOPED PORTOBELLO MUSHROOMS
You know you’re onto something good when the ingredients list is this simple, the steps uncomplicated and the flavours explode in your mouth. Forget Garlic Parmesan Scalloped Potatoes. Scalloped Portobello Mushrooms are the Low Carb or Keto answer to your carb loving prayers.
HOW TO CLEAN PORTOBELLO MUSHROOMS
Wipe each mushroom over with a damp paper towel or soft pastry brush if needed to remove loose dirt and debris. Work one at a time.
Lightly rinse under cold water and thoroughly pat dry with paper towel.
Avoid soaking mushrooms as they will absorb water like a sponge and won’t brown during cooking.
Remove stems and slice them into ½-inch (1-cm) slices.
There’s no need to remove the gills in this recipe.
HOW TO COOK PORTOBELLO MUSHROOMS
Our scalloped portobello mushroom recipe is so delicious and easy, especially when there’s no pre-cooking required. Yes, they do release a lot of liquid while baking in the oven, however you’re going to use those pan juices to create a crazy good mushroom gravy. YES!
YOU NEED:
- Cheese: gruyere, mozzarella and parmesan for an all round flavour explosion.
- Herbs and seasonings: parsley, Italian seasoning or mixed dried herbs, onion powder and garlic powder. This recipe is forgiving in that you can make it completely yours and change it up! Use thyme, oregano, rosemary, Cajun seasoning, or whatever else you have on hand.
- Cream: heavy or thickened cream are the best options, or use evaporated milk.
- Portobellos: large portobellos the size of your palm are best for this, and fit your casserole dish perfectly.
All three cheeses are mixed together first with the herbs and seasonings to ensure all of the flavours are baked right through the mushrooms. Layer just like you would layer a classic Lasagna: one-third mushrooms, one-third cheese, and repeat.
A garlicky cream gets poured all over your portobellos. Bake until mushrooms are tender/cooked through, then broil right at the end to get that cheese nice and crispy.
MUSHROOM GRAVY
Pan juices are just epic and simply beg to be used as gravy. Every time for this recipe, carefully pour out excess liquid from the dish into a small pot and bring to a simmer. Use a cornstarch slurry to thicken and serve over your Scalloped Portobello Mushrooms.
WHAT TO SERVE WITH PORTOBELLO MUSHROOMS
Scalloped mushrooms go well with anything! Try them with Garlic Herb Butter Roast Chicken, Steakhouse Steak, Meatloaf, Pork Roast With Crackle, or on garlic bread for the ultimate appetiser.
BUYING PORTOBELLOS
Find mushrooms that are about the same size to ensure even cooking. If you can’t find portobellos in the store, you can use regular-sized Cremini (Swiss brown) mushrooms or white cup mushrooms. Just be sure to rinse mushrooms just before you’re ready to cook to prevent them from getting slimy.
MORE MUSHROOM RECIPES
Garlic Mushroom Chicken Bites
Balsamic Soy Roasted Mushrooms
Easy Creamy Chicken Marsala
Crab Stuffed Mushrooms
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Portobello Pizzas
Scalloped Portobello Mushrooms
Ingredients
- ½ cup shredded Mozzarella cheese
- ½ cup shredded Gruyère
- ½ cup parmesan cheese fresh grated
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 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 cracked pepper to taste
- 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.
vickie tranter says
Did anyone make the cream sauce if so did you pour it over the dish?
Seasons01 says
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..
Sara says
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.
Meaghanna says
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.
Irene Mitchell says
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!
Sandra says
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.
andrea says
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.
Sandy Sanchez says
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!!
Melissa Davidson says
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?
Sandy Sanchez says
I did them stacked upwards/standing up and it came out well! Hope this helps (: Definitely recommend this recipe!!
Judy Wadsworth says
Can I use button mushrooms for this recipe instead?
Meaghanna says
Yes that will work well if you have a similar weight of mushrooms!
Sara says
Why are there no fancy button mushroom recipes? lol