Portobello mushroom gratin side dish roasted to perfection in the oven with melted fontina cheese and finished with fresh herbs like oregano, parsley and thyme garnished with a drizzle of herb oil.
This mushroom side dish features earthy portobello mushrooms roasted in the oven, finished with melted fontina cheese, toasted chopped walnuts, plenty of fresh herbs like parsley, thyme and oregano then finished with herb olive oil drizzle.
This dish is perfect for any time of year, its great for entertaining guests since the presentation is so beautiful and pairs great with chicken, beef or pork. The longest part of this dish is roasting the mushrooms in the oven, we like our mushrooms dark and really roasted so the cooking time is a bit longer but really easy to put together.
This is a lightened up gratin dish, its not creamy and there is no sauce made from cream and broth. Just a few simple ingredients that make for a fragrant light side dish.
If you give this recipe a try be sure to tag us on Instagram! @Thecommunalfeast