Lifestyle Diets Vegetarian Vegetables Vegetarian Mushroom Cheesy Mushroom Gratin 5.0 (1) 1 Review 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. By Megan Ginsberg Megan Ginsberg Megan Ginsberg is the Senior Editor for EatingWell. She has a keen eye for grammar, is always looking for new recipes to try and loves the satisfaction that comes from meal planning. Most of her 20-plus-year editing career has been focused on food-related content. EatingWell's Editorial Guidelines Updated on December 9, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 20 mins Additional Time: 40 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Nutrition Profile: Low-Carb High-Calcium Bone Health Nut-Free Healthy Aging Soy-Free High-Fiber Vegetarian Egg-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 18 portobello mushroom caps (about 3 1/2 lbs.), stems and gills removed (see Tip) 2 tablespoons extra-virgin olive oil ½ teaspoon ground pepper ¼ teaspoon salt 1 cup shredded part-skim mozzarella cheese ⅓ cup shredded Gruyère cheese 1 teaspoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley, divided ⅓ cup whole-wheat panko breadcrumbs Directions 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. Tips 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. Recipe developed by Robby Melvin Originally appeared: EatingWell.com, January 2020 Save Rate Print Nutrition Facts (per serving) 184 Calories 10g Fat 14g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 184 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 4g 14% Total Sugars 7g Protein 12g 25% Total Fat 10g 13% Saturated Fat 4g 19% Cholesterol 19mg 6% Vitamin A 172IU 3% Vitamin C 1mg 1% Folate 73mcg 18% Sodium 284mg 12% Calcium 217mg 17% Iron 1mg 6% Magnesium 32mg 8% Potassium 943mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.