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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
Cook Time30 minutes
Total Time35 minutes
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