Portobello Gratin
serves 2-4
Meaty portobello mushrooms, draped in freshly grated cheese. These are nothing short of fantastic. A few tablespoons of chopped tomatoes on top can also add a bit of color.
1 tablespoon olive oil
1 clove garlic, minced
4 portobello mushrooms, thinly sliced
2 tablespoons flour
1/2 cup light cream
salt and pepper
2 tablespoons chopped fresh basil
3/4 cup freshly grated parmesan
prep: 10 minutes
total: 30 minutes
8x8 baking dish
medium skillet
grater
1. Preheat the oven to 400F. Lightly grease an 8x8 baking dish with a little olive oil.
2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. When the oil is hot and shimmering, add the garlic and cook for 1 minute. Stir in the mushrooms and cook until they begin to turn soft, 3-5 minutes.
3. Sprinkle the flour over the mushrooms. Cook for 1 minute more, then pour in the cream and simmer 2-3 minutes.
4. Stir in the basil and cook 1 minute more. Pour the mixture into the baking dish and shake it to even it out. Top the mushrooms with the cheese, then bake in the oven until the cheese is browned and bubbling, 7-10 minutes.
2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. When the oil is hot and shimmering, add the garlic and cook for 1 minute. Stir in the mushrooms and cook until they begin to turn soft, 3-5 minutes.
3. Sprinkle the flour over the mushrooms. Cook for 1 minute more, then pour in the cream and simmer 2-3 minutes.
4. Stir in the basil and cook 1 minute more. Pour the mixture into the baking dish and shake it to even it out. Top the mushrooms with the cheese, then bake in the oven until the cheese is browned and bubbling, 7-10 minutes.
0
