Time: 55 min.
Complexity: easily
Servings: 4

Portobello mushrooms are a type of button mushroom with enormous caps. Six of these caps are enough to make a delicious and filling gratin—a casserole with a crispy crust. Layer the caps with a mixture of grated cheese, breadcrumbs, herbs, and spices in a baking dish and bake in the oven. When the cheese melts on the surface, the mixture turns into a delicious and crispy topping, beneath which lies a tender mushroom and cheese casserole, filling the house with a wonderful aroma. This simple dish is a worthy addition to any holiday table.

Ingredients:

• 6 portobello mushroom caps
• 1 and 1/4 cups grated Munster cheese
• 1/3 cup breadcrumbs
• 2 tbsp finely chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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portobello mushrooms, Munster cheese, parsley

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Preparation:

Step 1
• Halve 6 portobello mushroom caps to make 12 thin rounds.
Step 2
• Combine 1 1/4 cups grated Muenster cheese, 1/3 cup breadcrumbs, 2 tbsp. finely chopped parsley, 1 clove of grated garlic, salt and pepper.
Step 3
• Layer the mushroom slices and cheese mixture in a baking dish, making three layers each. Sprinkle with 3 tablespoons of water, cover with foil, and bake at 200°C (400°F) for 35 minutes. Remove the foil and bake for another 8 minutes.

Votes: 4