Creamy Portabella Gratin
Indulge in the rich, savory flavors of Creamy Portabella Gratin, a baked dish that transforms hearty portabella mushroom caps into something truly spectacular. This recipe features a luscious garlic and thyme-infused cream filling, nestled inside tender, earthy mushrooms, and topped with a golden, bubbly blend of panko breadcrumbs, Parmesan, and mozzarella cheese. Perfectly crisp on top yet creamy underneath, this gratin is easy to prepare and entirely satisfying. Ready in just 45 minutes, it makes for a show-stopping vegetarian entrée or a flavorful side dish. Garnished with fresh parsley for a burst of color and freshness, this dish is ideal for dinner parties or cozy weeknight meals.
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Recipe Information
Ingredients
- 4 whole Large portabella mushrooms
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded mozzarella cheese
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills from the mushrooms using a spoon, being careful not to damage the caps.
Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
Pour the heavy cream into the skillet and stir in the salt, black pepper, and thyme leaves. Allow the mixture to simmer for 2-3 minutes, then remove it from the heat.
Arrange the mushroom caps in a baking dish, gill-side up. Spoon the creamy onion mixture into each of the mushroom caps, dividing it evenly.
In a small bowl, combine the grated Parmesan cheese, shredded mozzarella cheese, and panko breadcrumbs. Toss with olive oil until the mixture is evenly coated.
Sprinkle the breadcrumb and cheese mixture evenly over the mushrooms, covering the filling completely.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and bubbly.
Remove the gratin from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or a standalone vegetarian entrée.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 920 mg | 71% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
