Portobello Mushroom Gratin recipe

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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 ½ tablespoons all-purpose flour
¾ cup heavy cream
2 tablespoons water, or as needed

Nutrition Info

431.3 calories
carbohydrate: 42.9 g
cholesterol: 80.9 mg
fat: 26.1 g
fiber: 6.4 g
protein: 16.3 g
saturatedFat: 15.5 g
servingSize: -
sodium: 367.5 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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