Mushroom Gratin with Asiago Cheese
Indulge in the creamy, cheesy decadence of Mushroom Gratin with Asiago Cheese, a crowd-pleasing dish that blends earthy flavors with a crispy golden topping. Sautéed baby bella mushrooms are smothered in a rich garlic-infused cream sauce, then layered with a generous helping of nutty Asiago cheese. The pièce de résistance—a buttery, herbed panko breadcrumb crust—adds the perfect crunch, creating an irresistible contrast to the velvety filling. Ready in just 40 minutes, this easy one-skillet recipe makes an elegant side dish or a comforting stand-alone meal when paired with a crisp green salad. Perfect for weeknight dinners or special occasions, this gratin is a guaranteed hit with mushroom lovers and cheese enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams Baby bella (cremini) mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 cup Asiago cheese, grated
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and slice them into evenly sized pieces (about 1/4 inch thick).
In a large oven-safe skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Mince the garlic cloves and add them to the skillet, cooking for about 30 seconds or until fragrant.
Add the sliced mushrooms to the skillet and sauté for 8–10 minutes, stirring occasionally, until they release their water and it evaporates. The mushrooms should be tender and lightly browned.
Season the mushrooms with salt and black pepper, then pour in the heavy cream.
Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally, to allow the cream to thicken slightly.
Remove the skillet from the heat and evenly sprinkle the grated Asiago cheese over the mushrooms.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter and the chopped parsley.
Spread the breadcrumb mixture evenly over the cheese layer.
Place the skillet in the preheated oven and bake for 10–12 minutes, or until the top is golden and crispy.
Remove the skillet from the oven and let the gratin rest for 5 minutes before serving.
Serve warm as a side dish or enjoy on its own with a fresh salad.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 660 mg | 14% | |
*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.
