Gratinated mushrooms are a tasty and quick side dish to prepare, perfect for bringing all the flavors of autumn and winter to the table. Thanks to their golden crust and irresistible aroma, they pair perfectly with many main courses: from grilled meats to roasts, from meatballs to simple pan-cooked chicken breast. Among the most loved mushroom recipes, baked champignon mushrooms stand out for their simplicity and versatility: a valid alternative to the classic sautéed mushrooms.
The preparation is really within everyone’s reach: just clean and slice the mushrooms, sauté them in a pan with butter and garlic, transfer them to a baking dish, and cover them with a generous sprinkle of grated parmesan. After a few minutes in the oven, that delicious crunchy crust will form, making these parmesan gratinated mushrooms irresistible. A genuine and flavorful dish that will win over your guests at the first taste!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 104.93 (Kcal)
- Carbohydrates 4.30 (g) of which sugars 2.57 (g)
- Proteins 5.59 (g)
- Fat 8.17 (g) of which saturated 5.11 (g)of which unsaturated 2.92 (g)
- Fibers 1.29 (g)
- Sodium 134.27 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gratinated Mushrooms
- 1.1 lbs champignon mushrooms
- 2 tbsp butter
- 1 clove garlic
- 2 tbsp Parmigiano Reggiano DOP (grated)
- 1 bunch parsley
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick
- 1 Baking Dish
How to Make Oven-Baked Gratinated Mushrooms
To prepare the gratinated mushrooms, start by cleaning the champignon mushrooms: remove the very end of the stem, where the soil tends to accumulate (1). Rub them with a soft-bristle brush or, if you prefer, remove the outer skin (2). Then cut them into not too thin slices (3).
Put the butter in a non-stick pan and melt it over low heat. Add the garlic clove cut in half and let it gently brown (4). For a stronger taste, you can finely chop it; I prefer to cut it into larger pieces and remove it at the end of cooking. Add the mushrooms (5), a pinch of salt, and let them sauté over high heat for 5-6 minutes, stirring often (6).
When they are soft and have released most of their water, turn off the heat, remove the garlic, and add the chopped parsley (7). Turn off the heat and transfer the mushrooms to a baking dish (8).
Garnish them with the grated parmesan (9) and place them in a preheated oven at 392°F (convection) for about 10 minutes; alternatively, you can place them under the grill at maximum power for 4-5 minutes until a delicious crust forms (10).
Serve the gratinated mushrooms immediately, just out of the oven.
Storage
If there are leftovers, you can store the mushrooms in the fridge for a couple of days.
Tips and Variations
For a lighter version with less butter, you can cook the mushrooms with 3 tablespoons of oil. Once cooked, transfer them to the baking dish and garnish with parmesan and a few pats of butter to aid with gratination.
