Scalloped Portobello Mushrooms

Scalloped Portobello Mushrooms baked under a blanket of hot, bubbling melted cheese in a hint of garlic cream sauce. Deliciously seasoned and super easy... the smell coming out of your kitchen while these are baking is crazy!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1--- PORTOBELLO MUSHROOMS ---
2. 2Preheat 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. 3Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.
4. 4Arrange 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. 5Mix together cream and minced garlic and pour mixture over mushrooms.
6. 6Cover 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. 7Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).
8. 8--- LIQUID GRAVY (OPTIONAL STEP) ---
9. 9Bring mushroom pan juices in the pot to a simmer over medium-high heat.
10. 10Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
11. 11Continue to simmer while stirring until gravy has thickened.
12. 12Serve with mushrooms.