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Name: Mushroom Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup Mozzarella Shredded; 1/2 cup Gruyere Shredded; 1/2 cup Parmesan Grated; 2 TBS Parsley Chopped, fresh; 2 TSP Italian seasoning; 1/2 TSP Onion Powder; 1/2 TSP Garlic Powder; 8 LARGE Portobello mushroom caps; 1/2 CUP Heavy Cream; 2 Cloves Garlic

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INGREDIENTS

1/2 cup Mozzarella ; Shredded
1/2 cup Gruyere ; Shredded
1/2 cup Parmesan ; Grated
2 TBS Parsley ; Chopped, fresh
2 TSP Italian seasoning
1/2 TSP Onion Powder
1/2 TSP Garlic Powder
8 LARGE Portobello mushroom caps
1/2 CUP Heavy Cream
2 Cloves Garlic

Servings

INSTRUCTIONS

Salt / Pepper to taste

PORTOBELLO MUSHROOMS

1. 400°F (200°C

2. Bowl - Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder

3. Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.

4. Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish.

5. Sprinkle with one-third of the cheese mixture. Season with salt and pepper.

Repeat layering two more times.

4. Mix together cream and minced garlic and pour mixture over mushrooms.

5. Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.

6. Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).

LIQUID GRAVY (OPTIONAL STEP)

1. Bring mushroom pan juices in the pot to a simmer over medium-high heat.

2. Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.

3. Continue to simmer while stirring until gravy has thickened.

4. Serve with mushrooms.

NOTES

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Mushroom Casserole

1/2 cup Mozzarella Shredded
1/2 cup Gruyere Shredded
1/2 cup Parmesan Grated
2 TBS Parsley Chopped, fresh
2 TSP Italian seasoning
1/2 TSP Onion Powder
1/2 TSP Garlic Powder
8 LARGE Portobello mushroom caps
1/2 CUP Heavy Cream
2 Cloves Garlic

Salt  / Pepper to taste

PORTOBELLO MUSHROOMS
1.	400°F (200°C

2.  Bowl - Mozzarella, Gruyère, Parmesan, parsley, Italian seasoning, onion powder and garlic powder

3.  Remove stems from portobello mushrooms and slice into 1/2-inch (1-cm) slices.

4.	Arrange one-third of mushrooms in the bottom of a 2-quart (2-litre) baking dish.

5.  Sprinkle with one-third of the cheese mixture. Season with salt and pepper.

Repeat layering two more times.

4.	Mix together cream and minced garlic and pour mixture over mushrooms.

5.	Cover with foil and bake until mushrooms are tender, (about 30 minutes). Remove foil and carefully pour out excess liquid from the bottom of the dish into a small pot. Set pot aside.

6.	Return mushrooms to the oven and broil/grill until golden, (about 4-5 minutes).

LIQUID GRAVY (OPTIONAL STEP)
1.	Bring mushroom pan juices in the pot to a simmer over medium-high heat.
2.	Mix 1 teaspoon cornstarch with 1 tablespoon water and whisk in cornstarch mixture until fully combined.
3.	Continue to simmer while stirring until gravy has thickened.
4.	Serve with mushrooms.

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Nutrition

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Serving Size: 1 Serving (285g)
Recipe Makes: 1 Servings

Calories: 931
Calories from Fat: 632 (68%)

Amt Per Serving		% DV

	Total Fat 70.2g	94 %
	Saturated Fat 42.9g	215 %
	Monounsaturated Fat 20.6g
	Polyunsanturated Fat 2.9g
Cholesterol 251.7mg		77 %
Sodium 1534.1mg		53 %
Potassium 350.1mg		9 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 1g	4 %
	Sugars, other 12.5g
Protein 62.4g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 931

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