Scalloped Portobello Mushrooms
- Preheat oven to 425°. In a medium bowl, toss together Swiss, Parmesan, parsley, thyme, and garlic powder.
- Arrange one-third of mushrooms on the bottom of a 2-quart baking dish. Season with salt and pepper. Sprinkle with one-third of the cheese mixture. Repeat layering two more times. Pour heavy cream over mushrooms.
- Cover with foil and bake until mushrooms are tender about 35 minutes.
- Remove foil and carefully pour off any excess liquid in the bottom of the dish. Broil until top is golden, about 4 minutes more.
Calories: 236kcal | Carbohydrates: 8g | Protein: 15g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 474mg | Potassium: 518mg | Fiber: 2g | Sugar: 4g | Vitamin A: 799IU | Vitamin C: 5mg | Calcium: 364mg | Iron: 1mg
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