Portabella Mushroom Gratin with Parmesan Crust is a delightful, earthy dish perfect for cozy dinners or elegant gatherings. This recipe highlights meaty portabella mushrooms filled with a savory blend of garlic, herbs, and creamy Parmesan cheese. Topped with a golden crust of breadcrumbs and melted cheese, the dish balances richness and texture. Easy to prepare, this vegetarian gratin can double as a main course or a delectable side. With its robust flavors and simple preparation, it’s perfect for weeknight dinners or festive occasions. Serve it alongside fresh greens or crusty bread for a memorable meal everyone will love.

Recipe Tips and Tricks:

Brush mushrooms lightly with oil to enhance caramelization.
Use freshly grated Parmesan for the best flavor.
Add a pinch of chili flakes for extra heat.
Substitute panko breadcrumbs for a crispier crust.
Bake until the cheese is bubbly and golden for optimal results.

Portabella Mushroom Gratin with Parmesan Crust

Kathie Clane

A savory, cheesy Portabella Mushroom Gratin with a crispy Parmesan crust, perfect as a side or vegetarian main.

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Prep Time 15

Cook Time 25

Additional Time 5

Total Time 45

Course Portabella mushroom recipes

Cuisine Italian

Servings 4 servings

Calories 367 kcal

Ingredients

4 large portabella mushrooms cleaned and stems removed
2 tbsp olive oil
3 cloves garlic minced
½ cup fresh parsley chopped
1 tsp dried thyme
½ cup heavy cream
¾ cup Parmesan cheese freshly grated
½ cup breadcrumbs
2 tbsp unsalted butter melted
Salt and black pepper to taste

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Brush the mushrooms with olive oil, and place them gill-side up on a baking tray.
Make the Filling: In a bowl, combine minced garlic, parsley, thyme, cream, and ½ cup of Parmesan cheese. Add salt and pepper to taste.
Stuff the Mushrooms: Spoon the creamy filling evenly into each mushroom cap.
Prepare the Topping: Mix breadcrumbs, melted butter, and the remaining Parmesan in a separate bowl. Sprinkle this mixture generously over the filled mushrooms.
Bake: Bake for 20–25 minutes or until the mushrooms are tender and the topping is golden and bubbly.
Garnish and Serve: Let the gratin cool for 5 minutes before serving. Garnish with extra parsley for a fresh touch.

Notes

For vegan options, use plant-based cream and vegan Parmesan.
Great as a make-ahead dish—assemble and refrigerate, then bake when ready.

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