Cheesy Mushroom Gratin

Name: Cheesy Mushroom Gratin
Total time: 1 min
Ingredients: 18 portobello mushroom caps (about 3 1/2 lbs.), stems and gills removed (see Tip); 2 tablespoons extra-virgin olive oil; ½ teaspoon ground pepper; ¼ teaspoon salt; 1 cup shredded part-skim mozzarella cheese; ⅓ cup shredded Gruyère cheese; 1 teaspoon chopped fresh thyme; 1 tablespoon chopped fresh flat-leaf parsley, divided; ⅓ cup whole-wheat panko breadcrumbs

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www.eatingwell.com

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Total: 1 hours

Author : Robby Melvin

Ingredients

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18 portobello mushroom caps (about 3 1/2 lbs.), stems and gills removed (see Tip)2 tablespoons extra-virgin olive oil½ teaspoon ground pepper¼ teaspoon salt1 cup shredded part-skim mozzarella cheese⅓ cup shredded Gruyère cheese1 teaspoon chopped fresh thyme1 tablespoon chopped fresh flat-leaf parsley, divided⅓ cup whole-wheat panko breadcrumbs

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Instructions

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Step 1

Preheat oven to 450 degrees F. Toss mushrooms, oil, pepper and salt together in a large bowl. Place the mushrooms in a single layer on a wire rack and set the rack on a rimmed baking sheet. Roast until well browned and tender, about 25 minutes. Remove from oven and let cool for 5 minutes.

Step 2

Reduce oven temperature to 400 degrees F. Combine mozzarella, Gruyère, thyme and 2 teaspoons parsley in a medium bowl. Place 6 mushrooms in a single layer in a shallow 7-by-11-inch baking dish; top with one-third of the cheese mixture. Repeat the mushroom and cheese layers 2 times. Combine panko and the remaining parsley in a small bowl; sprinkle evenly over the top. Bake until golden brown and bubbly, about 15 minutes.