Scalloped Portobello Mushrooms baked under a blanket of hot, bubbling cheese in a subtle garlic cream sauce—you’re going to fall in love with this recipe!
There’s stuffed portobello mushrooms, and then there’s scalloped portobello mushrooms. Tender, perfectly seasoned, and super easy to make, the aroma wafting from your kitchen while these bake is absolutely irresistible. Using the pan juices to create a flavorful mushroom gravy takes this dish to the next level, making it a standout Portobello Mushrooms recipe you’ll want to make again and again.
- What Makes This Recipe So Good
- What Goes Into Scalloped Portobello Mushrooms
- How To Make Scalloped Portobello Mushrooms
- Tips For Making Scalloped Portobello Mushrooms
- Recipe FAQ’s
- Scalloped Portobello Mushrooms Recipe
What Makes This Recipe So Good
Scalloped Portobello Mushrooms are comfort food at its finest. The tender, meaty mushrooms soak up a rich, garlicky cream sauce while baking, and the melted cheese on top creates a golden, bubbly finish that’s impossible to resist. This recipe is an easy way to learn how to cook portobello mushrooms perfectly every time.
Fans of scalloped mushrooms will love the depth of flavor that comes from using the pan juices to make a luscious mushroom gravy. It elevates this dish beyond a simple side, making it a show-stopping addition to weeknight dinners or special meals, and a versatile Portobello Mushrooms recipe for any occasion.
What Goes Into Scalloped Portobello Mushrooms
This Scalloped Portobello Mushrooms recipe uses simple, flavorful ingredients that come together for a rich, cheesy, and garlicky dish. Here are the essentials that make this dish irresistible:
- Portobello Mushrooms: Large, meaty mushrooms form the hearty base of this recipe, soaking up all the creamy, cheesy goodness.
- Mozzarella & Gruyère Cheese: A combination of shredded cheeses creates a gooey, golden topping that melts beautifully over the mushrooms.
- Heavy Cream: Adds a luscious richness to the garlic sauce, binding the flavors together and keeping the mushrooms tender.
- Garlic: Freshly minced garlic infuses the sauce with depth and a subtle savory kick that complements the earthy mushrooms perfectly.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Scalloped Portobello Mushrooms
- Preheat: Preheat oven to 400°F (200°C) and combine all your cheeses, parsley, Italian seasoning, onion powder, and garlic powder in a medium bowl.
- Slice Mushrooms: Remove the stems from the portobello mushrooms and slice each into 1/2-inch (1-cm) pieces for even cooking.
- Layer Mushrooms and Cheese: Arrange one-third of the mushrooms in a greased baking dish, sprinkle with one-third of the cheese mixture, and season.
- Repeat Layers: Add the remaining mushrooms and cheese in two more layers, seasoning each layer with salt and pepper as you go.
- Add Cream Mixture: Mix together the heavy cream and minced garlic, then pour evenly over the layered mushrooms and cover the dish with foil.
- Bake Mushrooms: Bake covered for about 30 minutes, until mushrooms are tender, then remove the foil and carefully pour any excess liquid into a small pot.
- Broil for Golden Top: Return the mushrooms to the oven and broil for 4–5 minutes until the cheese topping is golden and bubbly to your preference.
- Make Gravy: Bring mushroom liquid to a simmer over medium-high heat, whisk in a cornstarch mixture, cook until thickened, and serve alongside the mushrooms.
Scalloped Portobello Mushrooms pair beautifully with dishes that balance their creamy, cheesy richness. Serve alongside Creamy Garlic Chicken Breasts or Honey Roasted Butternut Squash & Brussels Sprouts With Bacon for a hearty, comforting meal. The earthy mushrooms and savory baked cheeses complement creamy or roasted proteins, creating a satisfying dinner everyone will love.
For lighter or vegetarian-friendly options, try Cilantro Lime Cauliflower Rice or One Pot Orzo Primavera . These fresh, vibrant sides provide a refreshing contrast to the rich, scalloped mushrooms while keeping the meal bright and flavorful. A crisp side salad or roasted seasonal vegetables also work wonderfully to round out the plate.
Tips For Making Scalloped Portobello Mushrooms
- Choose large, firm portobello mushrooms for the best texture and meaty flavor.
- Slice mushrooms evenly so they cook consistently and layer beautifully in the baking dish.
- Don’t overcrowd the dish—mushrooms release moisture as they bake, and spacing helps prevent sogginess.
- Use a mix of Mozzarella, Gruyère, and Parmesan for a rich, golden, bubbly topping.
- Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
Yes, cremini or button mushrooms can be used, but portobellos provide the best meaty texture and earthy flavor for this recipe.
Yes, assemble the dish and freeze before baking. Thaw overnight in the fridge, then bake as instructed.
Use half-and-half or milk instead of heavy cream, and reduce the cheese slightly to lighten the dish without sacrificing flavor.
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IngredientsUSMetric1x2x3x
- ▢ 1/2 cup shredded Mozzarella cheese
- ▢ 1/2 cup shredded Gruyère
- ▢ 1/2 cup parmesan cheese fresh grated
- ▢ 2 tablespoons fresh parsley chopped, plus more for garnish
- ▢ 2 teaspoons Italian seasoning or dried Italian mixed herbs
- ▢ 1/2 teaspoon onion powder
- ▢ 1/2 teaspoon garlic powder
- ▢ 8 large portobello mushrooms
- ▢ 1 pinch salt to season
- ▢ 1 pinch cracked pepper to taste
- ▢ 1/2 cup heavy cream
- ▢ 2 cloves garlic minced
Instructions
PORTOBELLO MUSHROOMS
- Preheat oven to 400°F (200°C). In a medium bowl, toss together Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.
- Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.
- Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish. Sprinkle with one-third of the cheese mixture. Season with salt and pepper. Repeat layering two more times.
- Mix together cream and minced garlic and pour mixture over mushrooms.
- Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.
- Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).
LIQUID GRAVY (OPTIONAL STEP)
- Bring mushroom pan juices in the pot to a simmer over medium-high heat.
- Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
- Continue to simmer while stirring until gravy has thickened.
- Serve with mushrooms.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Scalloped Portobello Mushrooms
Ingredients
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Gruyère
- 1/2 cup parmesan cheese fresh grated
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 teaspoons Italian seasoning or dried Italian mixed herbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 large portobello mushrooms
- 1 pinch salt to season
- 1 pinch cracked pepper to taste
- 1/2 cup heavy cream
- 2 cloves garlic minced
Instructions
PORTOBELLO MUSHROOMS
- Preheat oven to 400°F (200°C). In a medium bowl, toss together Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.
- Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.
- Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish. Sprinkle with one-third of the cheese mixture. Season with salt and pepper. Repeat layering two more times.
- Mix together cream and minced garlic and pour mixture over mushrooms.
- Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.
- Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).
LIQUID GRAVY (OPTIONAL STEP)
- Bring mushroom pan juices in the pot to a simmer over medium-high heat.
- Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
- Continue to simmer while stirring until gravy has thickened.
- Serve with mushrooms.
Notes
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
