Individual Portobello Mushroom Gratins Recipe

Name: Individual Portobello Mushroom Gratins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for the baking sheet; 6 portobello mushrooms, stems removed and reserved; 1/4 cup finely grated Parmesan cheese (1 ounce); 1/4 cup plain dry bread crumbs; 3 tablespoons finely chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh chives; 2 shallots, thinly sliced; 1 pound white or cremini mushrooms, sliced; 1/2 cup dry white wine; 1/2 cup heavy cream; 1 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper

Servings: persons

2 tablespoons olive oil, plus more for the baking sheet
6 portobello mushrooms, stems removed and reserved
1/4 cup finely grated Parmesan cheese (1 ounce)
1/4 cup plain dry bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
2 shallots, thinly sliced
1 pound white or cremini mushrooms, sliced
1/2 cup dry white wine
1/2 cup heavy cream
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

1
Preheat the oven to 350F.
2
Lightly oil a rimmed baking sheet.
3
Arrange the portobello caps, gill sides down, on the sheet.
4
Bake until tender, 20 to 25 minutes.
5
Transfer to a plate to cool.
6
Preheat the broiler.
7
Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
8
Chop the portobello stems into 1/2-inch pieces.
9
Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking.
10
Add the shallots; cook, stirring, until softened, about 2 minutes.
11
Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes.
12
Add the wine; cook until most of the liquid has evaporated, about 2 minutes.
13
Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper.
14
Remove from heat.
15
Arrange the portobello caps, gill sides up, on a clean baking sheet.
16
Divide the mushroom mixture and then the crumb mixture among the caps.
17
Broil until bubbling and golden brown, about 2 minutes.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, plus more for the baking sheet, 6 portobello mushrooms, stems removed and reserved, 1/4 cup finely grated Parmesan cheese (1 ounce), 1/4 cup plain dry bread crumbs, and more.

Yes, Individual Portobello Mushroom Gratins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Individual Portobello Mushroom Gratins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions