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Portobello Mushroom Gratin

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"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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Ingredients

1 h servings 431
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
  3. Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
  4. Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
  5. Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
  6. Use a spatula to scoop portions and serve immediately.

Footnotes

  • Cook's Note:
  • You can use chicken broth in place of water, if preferred.

Nutrition Facts


Per Serving: 431 calories; 26.1 42.9 16.3 81 367 Full nutrition

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