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 is just crazy/insane! The added bonus of creating a flavourful mushroom gravy with the pan juices just elevates this dish to another level.
SCALLOPED PORTOBELLO MUSHROOMS
You know you’re onto something good when the ingredients list is simple, the steps uncomplicated and the flavours explode in your mouth. That’s this recipe. Forget 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 for 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 1/2-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!
- 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 the 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 lasagna: one-third mushrooms and 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.
Pan juices are just an overall epic thing and 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
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
Scalloped Portobello Mushrooms
- 1/2 cup fresh shredded Mozzarella cheese
- 1/2 cup fresh shredded Gruyère
- 1/2 cup fresh grated Parmesan
- 2 tablespoons freshly chopped parsley, 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
- Salt, to season
- Cracked black pepper, to taste
- 1/2 cup heavy cream
- 2 cloves garlic minced (or 2 teaspoons minced garlic)
- 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.