Sides and Salads

Portobello Parmesan Au Gratin

Portobello Parmesan Au Gratin
For all those cheese and mushroom lovers out there, here’s a simple recipe that fuses both loves and makes a sort of Portobello mushroom pizza full of cheesy stringy goodness and topped with Italian breadcrumbs au gratin style. This makes a good side dish but can also serve as a meaty main dish as well.

Portobello Parmesan Au GratinThis 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!

Portobello Parmesan Au GratinI 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!

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Portobello Parmesan Au Gratin

Portobello Parmesan Au Gratin


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

Ingredients

Scale
  • 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

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
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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3 Comments

  • Reply
    Anita
    November 10, 2014 at 5:47 PM

    Absolutely delish! Lovely.

  • Reply
    Navaneetham Krishnan
    August 13, 2013 at 8:21 PM

    Wow, simply divine, cheese and mushrooms are spot on together. Beautiful and tempting dish.

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