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!Print