Scalloped Portobello Mushrooms | Better Meal Plans

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Mushroom Cheese Casserole

Scalloped Portobello Mushrooms

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 236kcal


  • 1.25 c Swiss cheese or Gruyere Cheese, shredded
  • .25 c parmesan cheese freshly shredded, if possible
  • 2 tbsp fresh parsley chopped, can use more for garnish
  • 1 tbsp fresh thyme picked and chopped
  • .5 tsp garlic powder
  • 6 portobello mushrooms stems removed and sliced 1/2"
  • .5 tsp sea salt
  • .25 c heavy cream


  • 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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