Champignons portobello gratinés

Ingrédients

• 1/2 cup shredded Mozzarella cheese
• 1/2 cup shredded Gruyère
• 1/2 cup parmesan cheese (fresh grated )
• 2 tablespoons fresh parsley (chopped, 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
• 1 pinch salt (to season)
• 1 pinch cracked pepper (to taste)
• 1/2 cup heavy cream
• 2 cloves garlic (minced)

Préparation

1. 1

   --- PORTOBELLO MUSHROOMS ---

2. 2

   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.

3. 3

   Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.

4. 4

   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.

5. 5

   Mix together cream and minced garlic and pour mixture over mushrooms.

6. 6

   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.

7. 7

   Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).

8. 8

   --- LIQUID GRAVY (OPTIONAL STEP) ---

9. 9

   Bring mushroom pan juices in the pot to a simmer over medium-high heat.

10. 10

    Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.

11. 11

    Continue to simmer while stirring until gravy has thickened.

12. 12

    Serve with mushrooms.