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Portabella Mushroom Gratin with Parmesan Crust
Kathie Clane

Portabella Mushroom Gratin with Parmesan Crust

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 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Italian
Calories: 367
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Make the Filling: In a bowl, combine minced garlic, parsley, thyme, cream, and ½ cup of Parmesan cheese. Add salt and pepper to taste.
  3. Stuff the Mushrooms: Spoon the creamy filling evenly into each mushroom cap.
  4. Prepare the Topping: Mix breadcrumbs, melted butter, and the remaining Parmesan in a separate bowl. Sprinkle this mixture generously over the filled mushrooms.
  5. Bake: Bake for 20–25 minutes or until the mushrooms are tender and the topping is golden and bubbly.
  6. 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.