Earthy portobellos are roasted then smothered in cheese in this easy low-carb side dish. Enjoy this gratin alongside pork or steak, or add a salad and turn it into a delicious vegetarian dinner. Source:, January 2020

Robby Melvin


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

184 calories; 10.4 g total fat; 3.8 g saturated fat; 19 mg cholesterol; 284 mg sodium. 943 mg potassium; 13.6 g carbohydrates; 3.8 g fiber; 7 g sugar; 12.4 g protein; 172 IU vitamin a iu; 73 mcg folate; 217 mg calcium; 1 mg iron; 32 mg magnesium;

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Rating: 5 stars
I really love the combo of mozz and gruyere in this cheesy mushroom dish. I like it with roasted broccoli and beans as part of a veggie dinner. Read More