- Mozzarella cheese 1/2 cup, shredded
- Parmesan 1/2 cup, grated
- Gruyère 1/2 cup, grated
- Parsley 2 tablespoons, chopped (plus more for garnish)
- Italian seasoning 2 teaspoons
- Onion powder 1/2 teaspoon
- Garlic powder 1/2 teaspoon
- large portobello mushrooms 8
- Salt to taste • 1 kcal
- Pepper to taste
- Heavy Cream 1/2 cup
- Cloves Garlic 2, minced
These creamy and delicious scalloped portobello mushrooms are simple to make and incredibly flavorful. Portobello mushrooms and cheese are baked to a melted perfection and served with a creamy garlic and gravy sauce. This is a good go-to vegetable side dish that is low in carbs and great for keto meals. A savory base with melted cheese is as delicious as it gets!
What are Portobello Mushrooms?
Portobello mushrooms are a meaty, savory mushroom filled with flavor and easily prepared and cooked. They are large and filling, making them perfect for this hearty side dish.
How to clean Portobello Mushrooms?
Portobello mushrooms are easy to work with, but they must be cleaned well first to rid any dirt or debris. Simply wipe each mushroom with a slightly wet paper towel, then rinse each mushroom under cool water and pat them dry. Try not to let the mushrooms soak in water as they will absorb the water rather than the seasonings and flavors in the scalloped dish.
How to make Scalloped Portobello Mushrooms
Remove stems from mushrooms and cut into ½ inch slices.
Mix the cheeses and seasonings together and layer on top of mushrooms in an oven safe dish.
Repeat the layers of cheese and portobello mushrooms.
Finish with a creamy garlic sauce on top of it all.
Bake, serve and enjoy!
What to serve with Scalloped Portobello Mushrooms?
These scalloped portobello mushrooms are a good side dish to add to steamed broccoli, lemon chicken, seared steak, or a large salad. Get creative: They’re versatile enough to go with just about anything!
What Can I use Instead of Portobello Mushrooms?
Scalloped dishes like these scalloped portobello mushrooms are often made with layers of thinly sliced potato. Try another type of large, meaty mushroom or a firm vegetable like eggplant or squash if you can’t get ahold of portobello mushrooms.
Preheat the oven to 400 degrees fahrenheit.
In a medium bowl, combine parmesan, gruyere, mozzarella, parsley, italian seasoning, salt, pepper, and onion and garlic powder.
Cut stems off of portobello mushrooms and slice into ½ inch slices.
Layer about a third of the mushrooms in the bottom of a 2-quart baking dish. Sprinkle with roughly one third of the cheese mixture. Repeat with two more layers of each.
In a medium bowl, mix cream and garlic. Pour mixture over mushrooms in the baking dish.
Cover the baking dish with foil and bake for about 30 minutes, until mushrooms are fork tender.
Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot.
Broil mushrooms until golden, about 3-4 minutes.
While mushrooms are broiling, bring a small pot of mushroom liquids to a simmer over medium heat. Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk until fully combined. Add cornstarch mixture to mushroom juices, stirring and allowing to simmer to thicken.
Keep an eye on the mushrooms while they are broiling to ensure they don’t brown.