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.

Robby Melvin
Source:, January 2020


Recipe Summary test

20 mins
1 hr


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; protein 12.4g; carbohydrates 13.6g; dietary fiber 3.8g; sugars 6.7g; fat 10.4g; saturated fat 3.8g; cholesterol 18.6mg; vitamin a iu 172.4IU; vitamin c 0.5mg; folate 73.3mcg; calcium 217.3mg; iron 1.1mg; magnesium 32.3mg; potassium 942.5mg; sodium 284.4mg; thiamin 0.2mg.

Reviews (1)

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