INDIVIDUAL PORTOBELLO MUSHROOM GRATINS
Portobello caps make delicious gratin dishes; each is filled with sliced mushrooms and herbs and topped with crumbs and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil a rimmed baking sheet. Arrange portobello caps, gill sides down, on sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat broiler.
- Stir together cheese, breadcrumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
- Chop portobello stems into 1/2-inch pieces. Heat remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add shallots; cook, stirring, until softened, about 2 minutes. Add sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
- Arrange portobello caps, gill sides up, on a clean baking sheet. Divide mushroom mixture and then crumb mixture among caps. Broil until bubbling and golden brown, about 2 minutes.
PORTOBELLO GRATIN
Steps:
- Split 6 portobello mushroom caps to make 12 thin rounds. Toss 1 1/4 cups shredded muenster cheese, 1/3 cup breadcrumbs, 2 tablespoons chopped parsley, 1 grated garlic clove, and salt and pepper. Layer the portobello rounds and cheese mixture in a baking dish, making 3 layers of each. Drizzle with 3 tablespoons water, cover with foil and bake at 400 degrees F, 35 minutes. Uncover and bake 8 more minutes.
PORTOBELLO MUSHROOM GRATIN
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.
Provided by Chef AidF
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
- 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.
- Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
- Use a spatula to scoop portions and serve immediately.
Nutrition Facts : Calories 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, Sodium 367.5 mg, Sugar 7.5 g
POTATO AND PORTOBELLO MUSHROOM GRATIN
Categories Garlic Herb Mushroom Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Rosemary Fall Winter Thyme Christmas Eve Party Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
- Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
- Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
INDIVIDUAL PORTOBELLO MUSHROOM GRATINS
Yield Makes 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat the broiler.
- Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
- Chop the portobello stems into 1/2-inch pieces. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add the shallots; cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add the wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
- Arrange the portobello caps, gill sides up, on a clean baking sheet. Divide the mushroom mixture and then the crumb mixture among the caps. Broil until bubbling and golden brown, about 2 minutes.
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