Mushroom Gratin

5 from 1 vote

This recipe is modified from a Food Network Recipe. With a few substitutions, this can also be made dairy-free. It is effectively stuffed mushrooms but without the hassle of filling individual mushrooms.

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, dairy-free, egg-free, mushroom, nightshade-free, nut-free, side, vegetarian

Prep Time 10

Cook Time 4

Total Time 1

Servings

Calories 322kcal

Author Jenny Ross

Ingredients

2 tablespoons olive oil
1 pound white button mushrooms quartered or sliced
3 cloves garlic minced
4 ounces cream cheese softened, or Kite Hill cream cheese if dairy-free
1/2 cup shredded mozzarella omit for dairy-free or substitute Daiya mozzarella
1/2 cup pork panko or pork rinds, crushed, omit if vegetairan
1/2 cup grated Parmesan or 1/4 cup nutritional yeast if dairy-free
1/4 cup fresh parsley chopped

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Instructions

Preheat the oven to 350ºF.
Add olive oil, mushrooms, and a generous pinch of salt to a large pan and cook over high heat until they release their liquid and become soft, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the cream cheese and mix until completely combined then off heat, stir in the mozzarella and half the Parmesan.
Divide into two individual ramekins or one medium baking dish and sprinkle with the pork panko and remaining half parmesan.
Bake for 20-30 minutes, until bubbling and golden. Sprinkle with fresh parsley and serve.

Notes

Another good addition here is adding ground up Italian sausage. If you’re doing that, cook the sausage first and remove it from the pan, leaving any drippings in the pan and cook the mushrooms in that.

Makes 2 cups, serving size is 1/2 cup.

Nutrition