I first tasted this recipe for Scalloped Portobello Mushrooms at my friends house and after one bite I was hooked! Hubby was even falling all over them and he isn’t the biggest fan of mushrooms. They are tasty by themselves but we like to have them over hamburgers. My friend found the recipe on the Delish website. If you are in the mood for something new as well as easy to make, this ones a winner!
Shredded Gruyère 1 & 1/4 cup.
Freshly grated Parmesan 1/4 cup
Freshly chopped parsley, plus more for garnish 2 tbsp.
Fresh thyme leaves 1 tbsp.
Garlic powder 1/2 tsp.
6 Large portobello mushrooms, stems removed and sliced 1/2″
Freshly ground black pepper
Heavy cream 1/4 cup
1: Preheat oven to 425°. In a medium bowl, toss together Gruyère, Parmesan, parsley, thyme, and garlic powder.
2: Arrange one-third of mushrooms in the bottom of a 2-quart baking dish. Season with salt and pepper. Sprinkle with one-third of the cheese mixture. Repeat layering two more times. Pour heavy cream over mushrooms.
3: Cover with foil and bake until mushrooms are tender, about 35 minutes.
4: Remove foil and carefully pour off any excess liquid in bottom of dish. Broil until top is golden, about 4 minutes more.
Just a side note: I didn’t have fresh herbs on hand, so I used dried herbs and it still turned out delicious. Another thing I would have done differently is I would have added additional shredded Gruyere cheese on top, then broiled it until golden brown. YUMMY!!