Baked Gratin Portobello Mushrooms, an easy and quick side dish to enjoy mushrooms in a slightly different way.
Meat-free.
Portobello mushrooms are highly popular in the kitchen and are the larger variant of classic champignons.
They have a meatier texture compared to other mushrooms, which remains even after cooking.
Below are my best mushroom recipes, all easy and quick.
If you love mushrooms, you’ll find the complete collection of my mushroom recipes highlighted in bold.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 3 Portobello mushrooms
- 7 oz stale bread
- 1 egg
- 2 tbsps cheese (grated)
- 1 pinch fine salt
- 1 pinch dried parsley
- 2 tbsps extra virgin olive oil
Tools
- 1 Bowl
- 1 Baking Dish
- 1 Knife
- 1 Cutting Board
Steps
To make Baked Gratin Portobello Mushrooms, first remove the stem from the mushrooms and clean the top with a slightly damp cloth.
The stem, in its cleanest part, can be chopped into small pieces and added to the mixture.
In a bowl, place the soaked and squeezed bread, without the crust, the egg, the salt, and the grated cheese.
Mix until you achieve a more homogeneous but not compact mixture.
Place a good amount of mixture in the mushrooms, pressing gently.
Lightly grease a baking dish and arrange the mushrooms inside.
Add another drizzle of oil on top.
Bake in a preheated ventilated oven at 375°F for 25 minutes or until the filling is completely golden.
Remove from the oven and enjoy warm or hot.
Extra Tip
Add minced garlic and parsley directly to the mixture for an even better flavor.
