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