Scalloped Portobello Mushrooms Recipe

Introduction

Scalloped Portobello Mushrooms offer a rich and savory twist on a classic comfort dish. Layers of tender mushrooms and creamy, cheesy goodness make this recipe a perfect side or vegetarian main.

Ingredients

• 1 1/4 cups shredded Gruyère
• 1/4 cup freshly grated Parmesan
• 2 tablespoons freshly chopped parsley, plus more for garnish
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon garlic powder
• 6 large portobello mushrooms, stems removed and sliced 1/2″
• Kosher salt
• Freshly ground black pepper
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a medium bowl, combine the shredded Gruyère, grated Parmesan, chopped parsley, fresh thyme leaves, and garlic powder. Toss everything together until evenly mixed.
2. Step 2: In a 2-quart baking dish, arrange one-third of the sliced mushrooms in an even layer. Season lightly with kosher salt and freshly ground black pepper. Sprinkle one-third of the cheese mixture evenly over the mushrooms. Repeat this layering process two more times, finishing with the cheese on top.
3. Step 3: Pour the heavy cream evenly over the layered mushrooms and cheeses. Cover the dish tightly with foil to retain moisture.
4. Step 4: Bake in the preheated oven for about 35 minutes, or until the mushrooms are tender when pierced with a fork.
5. Step 5: Remove the foil carefully and pour off any excess liquid that has collected in the bottom of the dish to prevent sogginess.
6. Step 6: Place the dish under the broiler for approximately 4 minutes, watching closely until the top becomes golden and bubbly. Remove from the oven and let it rest for a few minutes before serving.

Tips & Variations

• Use a mix of mushrooms such as cremini or shiitake for added depth of flavor.
• For a richer dish, substitute half-and-half for the heavy cream.
• Add a pinch of smoked paprika to the cheese mixture for a subtle smoky note.
• Garnish with extra fresh parsley or thyme right before serving for a fresh, herbal touch.

Storage

Store leftover scalloped Portobello mushrooms covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven until heated through, about 15 minutes. Avoid microwaving to keep the top crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can substitute the Gruyère and Parmesan with plant-based cheese alternatives and use coconut cream or cashew cream instead of heavy cream for a vegan version.

Can I prepare this dish ahead of time?

Yes, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the cooking time if needed.

Scalloped Portobello Mushrooms Recipe

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★★★★★

4.7 from 105 reviews

Scalloped Portobello Mushrooms is a rich and flavorful baked dish featuring layers of tender portobello mushrooms, savory Gruyère and Parmesan cheeses, fresh herbs, and a creamy finish. This comforting casserole is perfect as a side dish or a vegetarian main, offering a delicious way to elevate mushrooms with golden, cheesy crust and aromatic herbs.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 39 minutes
• Total Time: 54 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Mixture

• 1 1/4 cups shredded Gruyère
• 1/4 cup freshly grated Parmesan
• 2 tablespoons freshly chopped parsley, plus more for garnish
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon garlic powder

Mushrooms

• 6 large portobello mushrooms, stems removed and sliced 1/2 inch thick
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup heavy cream

Instructions

1. Preheat Oven and Prepare Cheese Mixture: Preheat your oven to 425°F (220°C). In a medium bowl, combine shredded Gruyère, grated Parmesan, chopped parsley, fresh thyme leaves, and garlic powder, tossing them together to evenly distribute the herbs and seasoning within the cheese.
2. Layer Mushrooms and Cheese: Lightly season one-third of the sliced portobello mushrooms with kosher salt and freshly ground black pepper, then spread them evenly in the bottom of a 2-quart baking dish. Sprinkle one-third of the prepared cheese mixture over the mushrooms. Repeat this layering process two more times to create three layers of mushrooms and cheese.
3. Add Cream and Bake Covered: Pour 1/4 cup of heavy cream evenly over the layered mushrooms and cheese. Cover the baking dish tightly with aluminum foil and bake in the preheated oven until the mushrooms are tender, about 35 minutes.
4. Broil to Finish: Carefully remove the foil, then pour off any excess liquid from the bottom of the dish to prevent sogginess. Place the dish under the broiler and cook until the top is golden brown and bubbly, approximately 4 minutes. Watch closely to avoid burning.

Notes

• For a richer flavor, use freshly grated cheeses rather than pre-shredded.
• Slicing mushrooms evenly ensures uniform cooking.
• Make sure to drain excess liquid before broiling to get a perfect crispy top.
• Feel free to garnish with additional fresh parsley before serving for a pop of color and freshness.
• This dish pairs beautifully with roasted meats or can serve as a hearty vegetarian main.

Keywords: Scalloped Portobello Mushrooms, baked mushroom dish, Gruyère mushroom casserole, cheesy mushroom side, vegetarian casserole