There’s stuffed portobello mushrooms, and then there’s scalloped portobello mushrooms. Deliciously seasoned and super easy, the smells coming out of your kitchen while these are baking are insane! Creating a flavourful mushroom gravy using the pan juices, elevates this dish to a whole other level.
SCALLOPED PORTOBELLO MUSHROOMS
You know you’re onto something good when the ingredients list is this simple, the steps uncomplicated and the flavours explode in your mouth. Forget Garlic Parmesan Scalloped Potatoes. Scalloped Portobello Mushrooms are the Low Carb or Keto answer to your carb loving prayers.
HOW TO CLEAN PORTOBELLO MUSHROOMS
Wipe each mushroom over with a damp paper towel or soft pastry brush if needed to remove loose dirt and debris. Work one at a time. Lightly rinse under cold water and thoroughly pat dry with paper towel. Avoid soaking mushrooms as they will absorb water like a sponge and won’t brown during cooking. Remove stems and slice them into ½-inch (1-cm) slices. There’s no need to remove the gills in this recipe.
HOW TO COOK PORTOBELLO MUSHROOMS
Our scalloped portobello mushroom recipe is so delicious and easy, especially when there’s no pre-cooking required. Yes, they do release a lot of liquid while baking in the oven, however you’re going to use those pan juices to create a crazy good mushroom gravy. YES! YOU NEED:
Cheese: gruyere, mozzarella and parmesan for an all round flavour explosion. Herbs and seasonings: parsley, Italian seasoning or mixed dried herbs, onion powder and garlic powder. This recipe is forgiving in that you can make it completely yours and change it up! Use thyme, oregano, rosemary, Cajun seasoning, or whatever else you have on hand. Cream: heavy or thickened cream are the best options, or use evaporated milk. Portobellos: large portobellos the size of your palm are best for this, and fit your casserole dish perfectly.
All three cheeses are mixed together first with the herbs and seasonings to ensure all of the flavours are baked right through the mushrooms. Layer just like you would layer a classic Lasagna: one-third mushrooms, one-third cheese, and repeat. A garlicky cream gets poured all over your portobellos. Bake until mushrooms are tender/cooked through, then broil right at the end to get that cheese nice and crispy.
MUSHROOM GRAVY
Pan juices are just epic and simply beg to be used as gravy. Every time for this recipe, carefully pour out excess liquid from the dish into a small pot and bring to a simmer. Use a cornstarch slurry to thicken and serve over your Scalloped Portobello Mushrooms.
WHAT TO SERVE WITH PORTOBELLO MUSHROOMS
Scalloped mushrooms go well with anything! Try them with Garlic Herb Butter Roast Chicken, Steakhouse Steak, Meatloaf, Pork Roast With Crackle, or on garlic bread for the ultimate appetiser.
BUYING PORTOBELLOS
Find mushrooms that are about the same size to ensure even cooking. If you can’t find portobellos in the store, you can use regular-sized Cremini (Swiss brown) mushrooms or white cup mushrooms. Just be sure to rinse mushrooms just before you’re ready to cook to prevent them from getting slimy.
MORE MUSHROOM RECIPES
Garlic Mushroom Chicken Bites Balsamic Soy Roasted Mushrooms Easy Creamy Chicken Marsala Crab Stuffed Mushrooms Pan Seared Garlic Butter Steak & Mushroom Cream Sauce Portobello Pizzas … Read More
