Scalloped Portobello Mushrooms
Rating
Gruyère she goes!
Ingredients
- 1¼ c. shredded Gruyère
- ¼ c. freshly grated Parmesan
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1 tbsp. fresh thyme leaves
- ½ tsp. garlic powder
- 6 large portobello mushrooms, stems removed and sliced ½"
- Kosher salt
- Freshly ground black pepper
- ¼ c. heavy cream
Instructions
- Preheat oven to 425°. In a medium bowl, toss together Gruyère, Parmesan, parsley, thyme, and garlic powder.
- 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.
- Cover with foil and bake until mushrooms are tender, about 35 minutes.
- Remove foil and carefully pour off any excess liquid in bottom of dish. Broil until top is golden, about 4 minutes more.