Save
This scalloped portobello mushroom dish is a rich and comforting side or vegetarian main that always feels a bit special. Its layers of creamy cheese and tender mushrooms make it a favorite when I want something satisfying without too much fuss.
I first made this dish when trying to impress friends craving comfort food and it quickly became a requested repeat
Ingredients
- Mozzarella cheese: brings mild creaminess and gooey texture, look for whole milk mozzarella for best melt
- Gruyère: adds a nutty depth that complements the mushrooms, choose one with a slightly aged rind if possible
- Freshly grated Parmesan: contributes a sharp, salty bite fresh is important as pre-grated can be dry
- Fresh parsley: brightens and freshens the rich flavors avoid wilted bunches for best color and taste
- Italian seasoning: blends herbs that layer aromatic notes, use a quality mix or your own combo of oregano, thyme, and basil
- Onion and garlic powder: give background savoriness supporting the fresh garlic, pick those with no additives
- Portobello mushrooms: are meaty and hold up well to baking pick firm caps without dark spots or bruises
- Heavy cream: adds silky richness that binds everything, try to get a fresh carton with at least 36 percent fat
- Fresh garlic cloves: have more punch than jarred minced
- Cornstarch: thickens the pan juices into a luscious gravy, store in a dry, airtight container to prevent clumping
- Salt and cracked pepper: enhance natural flavors, use freshly cracked peppercorns for best aroma
Instructions
- Build The Cheese Mixture:
- Toss Mozzarella, Gruyère, Parmesan, chopped parsley, Italian seasoning, onion powder and garlic powder in a bowl. This blend gives each layer intense cheesy flavor balanced by herbs and spices
- Slice The Mushrooms:
- Remove the stems from the portobello caps and slice into half inch thick pieces. Stems can be saved for stock or other recipes
- Layer The Dish:
- Place a third of the mushrooms in the bottom of a baking dish. Sprinkle with a third of your cheese mixture and season lightly with salt and pepper. Repeat layering two more times creating a cheesy mushroom stack that will bake into creamy perfection
- Add Cream And Garlic:
- Whisk together cream and minced garlic then pour it evenly over the stacked mushrooms. This adds moisture and a subtle garlic note
- Bake Covered:
- Cover the dish with foil and bake at 400 degrees Fahrenheit for about 30 minutes until mushrooms are soft and juices released
- Drain And Broil:
- Remove foil and carefully drain excess liquid into a small pot. Return mushrooms to oven and broil until the top is golden and bubbling, about 4 to 5 minutes. This step creates a perfect cheesy crust
- Make The Gravy:
- Heat the drained mushroom liquid on medium high until simmering. Whisk cornstarch mixed with water into the pot and stir until the liquid thickens into a velvety gravy to spoon over the mushrooms
- Serve And Enjoy:
- Plate the mushrooms with a drizzle of the made-from-scratch gravy and garnish with extra parsley. The layers of tender mushrooms and rich cheese make every bite a treat
I love how the Gruyère deepens the flavor without overpowering the mushrooms. This dish always reminds me of cozy dinners at my parents’ house where simple ingredients turned into something memorable
Storage tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in an oven or microwave to preserve the creamy texture. The gravy will thicken when chilled so stir in a splash of milk or water if needed before reheating
Ingredient swaps
Try swapping Gruyère for sharp white cheddar for a slightly different sharpness. Use whole milk cream cheese mixed with a splash of milk to lighten the cream component if you want a richer but less fluid texture. Fresh thyme can be used instead of Italian seasoning for a more herbaceous note
Serving ideas
Serve scalloped portobello mushrooms alongside a green salad with lemon vinaigrette for balance. They also work great topped on warm crusty bread for a vegetarian open-faced sandwich. Add a side of garlic mashed potatoes for a hearty, satisfying meal
This dish feels like a little celebration of mushrooms and cheese. Whenever I make it, the warm aroma fills the kitchen and brings everyone to the table faster than I expect.
Frequently Asked Recipe Questions
- → What type of mushrooms work best for this dish?
Large portobello mushrooms are ideal due to their meaty texture and ability to hold layers of cheese and sauce well.
- → Can I substitute the cheeses used here?
Mozzarella, Gruyère, and Parmesan create a balanced flavor, but you may replace Gruyère with Emmental or Fontina for similar results.
- → How do I ensure the mushrooms stay tender after baking?
Baking covered with foil traps moisture to soften the mushrooms before broiling for a crisp, golden top without drying them out.
- → What is the purpose of thickening the pan juices?
Simmering the mushroom juices with cornstarch concentrates flavor into a savory sauce that enhances the dish’s richness when served alongside.
- → Can this dish be made ahead of time?
Yes, assemble and refrigerate before baking. Bake and broil just before serving to maintain freshness and texture.