Portobello Parmesan Au Gratin

This was sort of an experimental dish for me. I’ve cooked Cauliflower Au Gratin before and wanted to incorporate the cooking technique to a stuffed Portobello mushroom. It turned out pretty good! For those unfamiliar with the culinary term, au gratin simply means a dish baked with a topping of seasoned breadcrumbs and cheese and  originates from French cuisine. There are so many possibilities where you can add a golden crust to and change it up a little from its traditional form. One of these days, I’ll try a Mac and Cheese Au Gratin!

I was fortunate enough to find the biggest Portobello mushrooms in the world and so I only needed two for the hubs and I. If you can’t find a monster size mushroom, feel free to go for 4 medium sized ones. As long as it is big enough to stuff things into, you’re good. As usual, enjoy!

Portobello Parmesan Au Gratin

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• Author: The Cooking Jar
• Yield: 2 1x

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Ingredients

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• 2 large Portobello mushrooms, stems removed
• 4 tablespoons marinara sauce
• 1/4 teaspoon red pepper flakes
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/4 cup Italian breadcrumbs
• 1 tablespoons fresh parsley, chopped
• Salt and pepper to taste

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Instructions

1. Wipe down the mushroom caps with a damp paper towel to remove any dirt
2. Gently scrape off the gills inside the mushrooms caps with a spoon
3. Sprinkle the mushrooms with salt and pepper and line a baking sheet with foil, arranging the mushrooms on it stem side up
4. Bake at 400 degrees F for 10 minutes. Turn the mushrooms over and bake for another 5 minutes. Remove from heat and place on a cooling rack
5. Flip the mushrooms stem side up and spoon 2 tablespoons of marinara sauce into it and sprinkle with red pepper flakes
6. Top each cap with a mozzarella cheese, Parmesan cheese and sprinkle with Italian breadcrumbs
7. Broil at 425 degrees F for 5 minutes or until the cheese starts bubbling and the breadcrumbs brown a little
8. Dish and garnish with chopped parsley