INDIVIDUAL PORTOBELLO MUSHROOM GRATINS
Portobello caps make delicious gratin dishes; each is filled with sliced mushrooms and herbs and topped with crumbs and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil a rimmed baking sheet. Arrange portobello caps, gill sides down, on sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat broiler.
- Stir together cheese, breadcrumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
- Chop portobello stems into 1/2-inch pieces. Heat remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add shallots; cook, stirring, until softened, about 2 minutes. Add sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
- Arrange portobello caps, gill sides up, on a clean baking sheet. Divide mushroom mixture and then crumb mixture among caps. Broil until bubbling and golden brown, about 2 minutes.
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mandlakayise dlamini
[email protected]Overall, this is a great recipe that I would highly recommend.
Farha Chowdhury
[email protected]These gratins are perfect for a special occasion or a weeknight meal.
jackie chan
[email protected]I made these gratins in advance and they reheated well.
Habib Mohana
[email protected]These gratins are a great way to use up leftover mushrooms.
M Zafran
[email protected]I'm allergic to mushrooms, but I made these gratins for my husband and he loved them.
misty sweat
[email protected]I used a different kind of cheese than the recipe called for and it still turned out great.
Naday Khan
[email protected]I added some chopped bacon to the filling and it was amazing! This recipe is very versatile and can be customized to your liking.
Gracie Wakefield
[email protected]The instructions were clear and easy to follow. Even a beginner cook like me could make these gratins.
Ines Lopez
[email protected]These gratins were easy to make and didn't take long to cook. I'll definitely be making them again.
Fk ALFE
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these gratins. The filling was so delicious that I forgot all about the mushrooms.
Luis Campos
[email protected]These portobello mushroom gratins were a hit at my dinner party. Everyone raved about them.
Bec O'Brien
[email protected]I followed the recipe exactly and the gratins turned out perfectly. The mushrooms were tender and the sauce was creamy and cheesy. My family loved them!
Nivlek Waiganjo
[email protected]OMG! This is the best portobello mushroom gratin recipe I've ever tried! The mushrooms were perfectly cooked and the filling was rich and flavorful. I couldn't stop eating it.