Best Scalloped Portobello Cauliflower Recipes

SCALLOPED PORTOBELLO & CAULIFLOWER

Scalloped Portobello & Cauliflower image

When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into florets (about 7 cups)
1 pound sliced baby portobello mushrooms
3/4 cup water
6 tablespoons butter, divided
4 shallots, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1-1/4 cups half-and-half cream
3/4 cup shredded white cheddar cheese
1/4 cup panko bread crumbs

Steps:

Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. , Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.

Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

SCALLOPED PORTOBELLO & CAULIFLOWER

Scalloped Portobello & Cauliflower image

Make and share this Scalloped Portobello & Cauliflower recipe from Food.com.

Provided by KathyP53

Categories Cauliflower

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into florets (about 7 cups)
1 lb sliced baby portabella mushroom
3/4 cup water
6 tablespoons butter, divided
4 shallots, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 1/4 cups half-and-half
3/4 cup shredded white cheddar cheese
1/4 panko breadcrumbs

Steps:

Preheat to 350 degrees.
Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat, simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt, and paprika until blended; gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Place cauliflower in a greased 11X7" baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 235.7, Fat 17.6, SaturatedFat 10.9, Cholesterol 49.9, Sodium 352.3, Carbohydrate 13.9, Fiber 3, Sugar 3.6, Protein 8.2

SCALLOPED PORTOBELLO & CAULIFLOWER

Scalloped Portobello & Cauliflower image

When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into florets (about 7 cups)
1 pound sliced baby portobello mushrooms
3/4 cup water
6 tablespoons butter, divided
4 shallots, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1-1/4 cups half-and-half cream
3/4 cup shredded white cheddar cheese
1/4 cup panko (Japanese) bread crumbs

Steps:

Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, 7-10 minutes or until tender. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.