Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Servings: 6 people

Calories: 145kcal

Ingredients

  • 1/2 cup fresh shredded Mozzarella cheese
  • 1/2 cup fresh shredded Gruyère
  • 1/2 cup fresh grated Parmesan
  • 2 tablespoons freshly chopped parsley, plus more for garnish
  • 2 teaspoons Italian seasoning, (or dried Italian mixed herbs)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 8 large portobello mushrooms
  • Salt, to season
  • Cracked black pepper, to taste
  • 1/2 cup heavy cream
  • 2 cloves garlic minced (or 2 teaspoons minced garlic)

Instructions

PORTOBELLO MUSHROOMS

  • Preheat oven to 400°F (200°C). In a medium bowl, toss together Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.
  • Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.
  • Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish. Sprinkle with one-third of the cheese mixture. Season with salt and pepper.
  • Repeat layering two more times.
  • Mix together cream and minced garlic and pour mixture over mushrooms.
  • Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.
  • Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).

LIQUID GRAVY (OPTIONAL STEP)

  • Bring mushroom pan juices in the pot to a simmer over medium-high heat.
  • Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
  • Continue to simmer while stirring until gravy has thickened.
  • Serve with mushrooms.

Nutrition

Calories: 145kcal | Carbohydrates: 5g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Fiber: 2g | Sugar: 3g