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Cheesy Baked Portobello Mushrooms

These Cheesy Baked Portobello Mushrooms are a warm, flavorful vegetarian dish featuring three kinds of cheese and a light garlic cream, perfect as a main or a side.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Cheese Mixture
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley plus extra for garnish
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Mushrooms and Cream
  • 8 large portobello mushrooms stems removed, sliced
  • 1/2 cup heavy cream
  • 2 cloves garlic minced
  • Salt to taste
  • Fresh cracked black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a mixing bowl, combine the mozzarella, Gruyère, Parmesan, chopped parsley, Italian seasoning, onion powder, and garlic powder. Set the cheese blend aside.
  3. Gently remove the stems from the portobello mushrooms. Slice the mushroom caps into 1/2-inch thick pieces.
Layering
  1. In a 2-quart baking dish, layer one-third of the mushroom slices along the bottom. Top with one-third of the cheese mixture and a light sprinkle of salt and pepper.
  2. Repeat the layering process two more times, ending with the cheese mixture on top.
Baking
  1. In a small bowl, whisk together the heavy cream and minced garlic. Pour this mixture evenly over the layered mushrooms.
  2. Cover the baking dish with foil and bake for 30 minutes, or until mushrooms are tender.
  3. Remove the foil and carefully pour out the excess liquid into a small saucepan if you plan to make gravy.
  4. Return the baking dish to the oven and broil for 4–5 minutes, or until the cheese topping is golden and slightly crisp.
Optional Mushroom Gravy
  1. Bring the reserved mushroom juices to a simmer in the saucepan over medium-high heat.
  2. In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon of water until smooth.
  3. Whisk the cornstarch mixture into the simmering juices. Continue stirring until the sauce thickens into a light gravy.
  4. Drizzle the gravy over the mushrooms before serving, or serve on the side.

Notes

Store cooled mushrooms in an airtight container in the fridge for up to 3–4 days. Reheat gently. To freeze, store in a freezer-safe container for up to 2 months, thaw overnight, and reheat.