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Portobello Mushroom Gratin
Portobello Mushroom Gratin
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Savory portobello mushrooms baked with melty Gruyere cheese for a rich and satisfying dish.
Ingredients:
  • 4 tablespoons butter
  • 2 leeks, diced
  • 1 celery root, chopped
  • 3 large portobello mushroom caps, diced
  • 1 tablespoon chopped fresh tarragon, divided
  • 1 tablespoon chopped fresh chives, divided
  • 1 cup panko bread crumbs
  • 1 cup grated Gruyere cheese
  • 1.5 tablespoons all-purpose flour
  • 2 tablespoons water, or as needed
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • In a warm frying pan, let the butter melt gently. Stir in the leeks and celery root, and sauté for 10 minutes. Add the mushroom pieces, half of the tarragon, and half of the chives. Cook until the mushrooms release their juices, approximately 6 more minutes.
  • In a mixing bowl, blend bread crumbs and Gruyere cheese together.
  • Sprinkle flour over the mushroom mixture in the frying pan. Pour in the cream gradually, stirring until the mixture is evenly colored, approximately 3 minutes. Stir in half of the bread crumb mixture until the cheese starts to melt, about 2 minutes. Turn off the heat and transfer the mixture to a baking dish. Sprinkle the remaining tarragon, chives, and bread crumb mixture on top. Add a splash of water to moisten the mixture.
  • Bake in the hot oven until the cheese is bubbly, approximately 10 minutes.
  • Scoop portions with a spatula and serve right away.

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