Scalloped Mushrooms
Transform your dinner table with this creamy and decadent Scalloped Mushrooms recipe, a gourmet twist on classic comfort food. Featuring tender button mushrooms sautéed with fragrant garlic and onions, this dish is layered with a velvety homemade cheese sauce infused with Parmesan and Gruyère. Crowned with a golden, crispy breadcrumb topping, it’s the perfect harmony of rich textures and savory flavors. Ready in under an hour, this crowd-pleasing baked casserole is ideal as a luxurious side dish or a vegetarian main course. Garnish with fresh parsley for a pop of color and an extra layer of freshness. Whether you're hosting a holiday feast or a cozy family dinner, this recipe is your go-to for impressive, satisfying indulgence.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 2 cloves Garlic
- 1 small Yellow onion
- 0.5 cups Grated Parmesan cheese
- 1 cups Shredded Gruyère cheese
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.75 cups Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.
Clean the mushrooms with a damp cloth or paper towel to remove dirt, then slice them thinly.
Peel and finely mince the garlic. Finely dice the onion.
In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the onions and garlic until they are soft and fragrant, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and their moisture has mostly evaporated. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour, cooking for 1-2 minutes to create a roux.
Slowly pour in the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
Add the heavy cream to the saucepan and stir. Reduce the heat to low, then mix in the Parmesan cheese and 1/2 cup of Gruyère cheese, stirring until melted and smooth.
Combine the cooked mushrooms and onions with the cheese sauce, then pour the mixture into the prepared baking dish.
In a small bowl, mix the breadcrumbs with the olive oil, remaining Gruyère cheese, and a pinch of salt and black pepper. Sprinkle the breadcrumb mixture evenly over the mushrooms in the baking dish.
Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 36.9 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2010 mg | 155% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2481 mg | 53% | |
*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.
