Best Portobello Gratin Recipes

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POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

PORTOBELLO MUSHROOM GRATIN



Portobello Mushroom Gratin image

I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.

Provided by Chef AidF

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h

Yield 6

Number Of Ingredients 11

4 tablespoons butter
2 leeks, diced
1 celery root, chopped
3 large portobello mushroom caps, diced
1 tablespoon chopped fresh tarragon, divided
1 tablespoon chopped fresh chives, divided
1 cup panko bread crumbs
1 cup grated Gruyere cheese
1 ½ tablespoons all-purpose flour
¾ cup heavy cream
2 tablespoons water, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
  • Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
  • Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
  • Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
  • Use a spatula to scoop portions and serve immediately.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 42.9 g, Cholesterol 80.9 mg, Fat 26.1 g, Fiber 6.4 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 367.5 mg, Sugar 7.5 g

PORTOBELLO GRATIN



Portobello Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 53m

Number Of Ingredients 0

Steps:

  • Split 6 portobello mushroom caps to make 12 thin rounds. Toss 1 1/4 cups shredded muenster cheese, 1/3 cup breadcrumbs, 2 tablespoons chopped parsley, 1 grated garlic clove, and salt and pepper. Layer the portobello rounds and cheese mixture in a baking dish, making 3 layers of each. Drizzle with 3 tablespoons water, cover with foil and bake at 400 degrees F, 35 minutes. Uncover and bake 8 more minutes.

ROASTED PORTOBELLO AND POTATO GRATIN



Roasted Portobello And Potato Gratin image

"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 large portobello mushrooms, stems discarded, caps peeled
4 large garlic cloves
4 sprigs thyme
1/4 cup extra virgin olive oil
Sea salt and ground white pepper
2 tablespoons unsalted butter
1 large onion, chopped
1 1/2 cups heavy cream
1/2 cup whole milk
4 Idaho potatoes, about 2 pounds
1/4 teaspoon freshly grated nutmeg
1/4 cup dry bread crumbs

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.
  • Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.
  • Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms 1/2 inch thick.
  • Peel and thinly slice potatoes. Place 1/3 of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.
  • Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO/PORTOBELLO GRATIN



Potato/Portobello Gratin image

Provided by Alton Brown

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 5

5 or 6 Yukon gold potatoes, peeled
2 or 3 Portobello mushroom caps, sliced thin
1 cup grated hard cheese such as Parmesan or Asiago
3/4 cup half and half
Kosher salt and ground black pepper

Steps:

  • Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
  • Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
  • Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

BELL PEPPER GRATIN WITH FENNEL AND PORTOBELLO MUSHROOMS



Bell Pepper Gratin with Fennel and Portobello Mushrooms image

I used some Allrecipes inspiration to create this dish, as well as some of the process I used to make my zucchini gratin. It's a perfect Christmas side dish or an everyday entrée! You can use any color bell pepper or combination you like.

Provided by Chef AidF

Categories     Side Dish     Vegetables

Time 50m

Yield 6

Number Of Ingredients 15

1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 orange bell pepper, halved and seeded
4 tablespoons butter
2 portobello mushrooms, diced
2 bulbs fennel, chopped, fronds reserved
1 clove garlic, minced
1 ½ tablespoons all-purpose flour
¾ cup heavy cream
1 cup finely grated Gruyere cheese
1 pinch salt and freshly ground black pepper to taste
2 pinches ground nutmeg
2 tablespoons chicken broth, or more to taste
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.
  • Meanwhile, melt butter in a skillet over medium heat and cook portobello mushrooms and fennel until fennel is golden, 10 to 15 minutes. Add garlic during the last minute of cooking.
  • Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).
  • Chop bell peppers into pieces and add to the mushroom mixture in the skillet. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in 1/2 of the Gruyere cheese. Remove from heat and stir until cheese has melted.
  • Add 1/2 of the vegetable saute mixture to a baking dish. Sprinkle with a couple of tablespoons Gruyere cheese and season with salt, pepper, and nutmeg. Add the remainder of the vegetable mixture and add chicken broth to prevent the gratin from creating air bubbles. Top with remaining Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Garnish with fennel fronds.
  • Bake in the preheated oven until gratin is bubbly and golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 11.2 g, Cholesterol 88.3 mg, Fat 27.2 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 16.6 g, Sodium 279.3 mg, Sugar 1.8 g

POTATO & PORTOBELLO GRATIN



POTATO & PORTOBELLO GRATIN image

Categories     Potato     Side

Yield 8

Number Of Ingredients 5

5 or 6 Yukon gold potatoes, peeled
2 or 3 Portobello mushroom caps, sliced thin
1 cup grated hard cheese such as Parmesan or Asiago
3/4 cup half-and-half
Kosher salt and ground black pepper

Steps:

  • Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside. Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top. Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

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