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Scalloped Portobello Mushrooms with fork
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5 from 7 votes

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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: portobello mushrooms, Scalloped Portobello Mushrooms
Servings: 6 people
Author: Karina

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
US - Metric

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

Tip: 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.

Nutrition

Calories: 203kcal | Carbohydrates: 7g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 294mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 2mg | Calcium: 289mg | Iron: 1mg