You can substitute other varieties of mushrooms, such as cremini or white, for the portobellos in this savory baked dish.

Martha Stewart Living, February 2007


Recipe Summary

Makes 6


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta; cook according to package instructions until al dente. Drain; set aside. Pulse bread in a food processor until coarse crumbs form (you should have 1 cup plus 2 tablespoons); set aside.

  • Preheat oven to 375 degrees. Whisk milk, flour, chopped sage, salt, and pepper in a medium saucepan. Bring to a boil, whisking often. Add 3 ounces cheese, and cook, whisking constantly, until thick enough that whisk leaves a trail, about 2 minutes more. Remove from heat, and set aside.

  • Lightly coat six 10-ounce gratin dishes with cooking spray. Set on a rimmed baking sheet, and space at least 1 inch apart; set aside. Toss mushrooms, pasta, and cheese mixture in a large bowl. Divide among prepared dishes. Crumble the remaining cheese over each, dividing evenly, and sprinkle with breadcrumbs.

  • Cover each dish with foil. Bake until mushrooms are tender, 25 to 30 minutes. Remove foil. Bake until the breadcrumbs are browned, about 7 minutes more. Transfer to wire racks; let cool 5 minutes. Garnish each gratin with 2 sage leaves.