INDIVIDUAL PORTOBELLO MUSHROOM GRATINS

Individual Portobello Mushroom Gratins image

Yield Makes 6

Number Of Ingredients 12

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2 tablespoons olive oil, plus more for the baking sheet
6 portobello mushrooms, stems removed and reserved
1/4 cup finely grated Parmesan cheese (1 ounce)
1/4 cup plain dry bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
2 shallots, thinly sliced
1 pound white or cremini mushrooms, sliced
1/2 cup dry white wine
1/2 cup heavy cream
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat the oven to 350°F. Lightly oil a rimmed baking sheet. Arrange the portobello caps, gill sides down, on the sheet. Bake until tender, 20 to 25 minutes. Transfer to a plate to cool. Preheat the broiler.
Stir together the cheese, bread crumbs, 1 tablespoon parsley, 1 tablespoon chives, and 1 tablespoon oil; set aside.
Chop the portobello stems into 1/2-inch pieces. Heat the remaining tablespoon oil in a large skillet over medium heat until hot but not smoking. Add the shallots; cook, stirring, until softened, about 2 minutes. Add the sliced mushrooms and chopped stems; cook, stirring occasionally, until tender, 6 to 7 minutes. Add the wine; cook until most of the liquid has evaporated, about 2 minutes. Stir in the cream, remaining 2 tablespoons each parsley and chives, and the salt and pepper. Remove from heat.
Arrange the portobello caps, gill sides up, on a clean baking sheet. Divide the mushroom mixture and then the crumb mixture among the caps. Broil until bubbling and golden brown, about 2 minutes.