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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.

  • Yield: Makes 6

Source: Martha Stewart Living, October 2004


  • 2 tablespoons olive oil, plus more for baking sheet
  • 6 portobello mushrooms, stems removed and reserved
  • 1/4 cup finely grated Parmesan cheese (1 ounce)
  • 1/4 cup plain dry breadcrumbs
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh chives
  • 2 shallots, thinly sliced
  • 1 pound white or cremini mushrooms, sliced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. 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.

  2. Stir together cheese, breadcrumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.

  3. 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.

  4. 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.

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