Name: Portabella Mushroom Gratin with Parmesan Crust
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
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

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.

Yield: 4 servings

Portabella Mushroom Gratin with Parmesan Crust

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

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 367Total Fat 30gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 65mgSodium 602mgCarbohydrates 17gFiber 2gSugar 3gProtein 10g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.