Portobello Mushroom Gratin
I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Note:
You can use chicken broth in place of water, if preferred.
Nutrition Facts
Per Serving:
431 calories; protein 16.3g; carbohydrates 42.9g; fat 26.1g; cholesterol 80.9mg; sodium 367.5mg.
Full Nutrition