Scalloped Portobello & Cauliflower Recipe

Name: Scalloped Portobello & Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, broken into florets (about 7 cups); 1 pound sliced baby portobello mushrooms; 3/4 cup water; 6 tablespoons butter, divided; 4 shallots, finely chopped; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1-1/4 cups half-and-half cream; 3/4 cup shredded white cheddar cheese; 1/4 cup panko (Japanese) bread crumbs

Servings: persons

1 large head cauliflower, broken into florets (about 7 cups)
1 pound sliced baby portobello mushrooms
3/4 cup water
6 tablespoons butter, divided
4 shallots, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1-1/4 cups half-and-half cream
3/4 cup shredded white cheddar cheese
1/4 cup panko (Japanese) bread crumbs

1
Preheat oven to 350u00b0. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, 7-10 minutes or until tender. Drain.
2
In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
3
In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
4
Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

404

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 large head cauliflower, broken into florets (about 7 cups), 1 pound sliced baby portobello mushrooms, 3/4 cup water, 6 tablespoons butter, divided, and more.

Yes, Scalloped Portobello & Cauliflower falls under the Seafood 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.

Scalloped Portobello & Cauliflower

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