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

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Print Recipe

PORTOBELLO MUSHROOM GRATIN

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.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Sides

Servings: 4

Author: the communal feast

Ingredients

• 4 portobello mushrooms cleaned and cut into thick strips
• 2 tbsp olive oil
• Salt + pepper
• 2 tbsp fresh thyme + more for garnish
• ½ cup shredded fontina cheese or gruyere
• 1/3 cup chopped walnuts
• 2 tbsp fresh chopped oregano
• 2 tbsp fresh chopped parsley
• Herb olive oil or garlic oil to drizzle at the end

Instructions

• 1. Preheat the oven to 425 degrees
• 2. Line a baking tray with foil
• 3. Place the sliced Portobello’s on the tray, drizzle with olive
  oil, generously season with salt and pepper and 2 tbsp of fresh thyme. Toss and
  coat evenly making sure the mushrooms are spread out on the tray
• 4. Bake in the oven for 25-30 minutes until roasted
• 5. Remove from the oven, if there is a lot of juice on the tray from the mushrooms be sure to drip the excess off, you want the tray to be dry. Line the roasted mushrooms up on the tray, sprinkle with cheese and walnuts.
• 6. Roast until the cheese is melted and walnuts are toasted about 5 minutes, optional to broil for 1 minute at the end
• 7. Plate the mushrooms onto your serving tray. Season with pepper and lightly drizzle
  your herb oil over the mushrooms and around onto the plate. Garnish with fresh herbs like parsley, oregano and thyme and roasted walnuts.
• 8. Serve immediately
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