Roasted portobello caps filled with a creamy Gruyère and herb breadcrumb mixture, baked until golden and tender.
Scrape the dark gills from mushroom caps with a spoon to create a shallow well and reduce excess moisture during cooking. Shredded Gruyère melts more evenly than chunks; use a box grater or food processor.
For a lighter version, substitute crème fraîche or sour cream for heavy cream. Make the filling up to 4 hours ahead; cover and refrigerate, then stuff and bake just before serving.
Ingredients
Scale
Measurement units
- 12 caps portobello mushroom caps (about 3–4 inches diameter)
- 1 ½ cups Gruyère cheese
- 1 cup panko breadcrumbs
- 2 tbsp fresh thyme leaves
- 2 medium shallots
- 2 cloves garlic cloves
- 3 tbsp butter
- ¼ cup heavy cream
- 1 tsp Dijon mustard
- salt
- black pepper
- 2 tbsp fresh parsley (for garnish)
Ingredients
Scale
Measurement units
- 12 caps portobello mushroom caps (about 3–4 inches diameter)
- 1 ½ cups Gruyère cheese
- 1 cup panko breadcrumbs
- 2 tbsp fresh thyme leaves
- 2 medium shallots
- 2 cloves garlic cloves
- 3 tbsp butter
- ¼ cup heavy cream
- 1 tsp Dijon mustard
- salt
- black pepper
- 2 tbsp fresh parsley (for garnish)
Instructions
Prepare the mushrooms
Preheat oven to 400°F (200°C).
Remove stems from portobello mushroom caps and use a spoon to scrape away the dark gills from the underside; discard stems and gills.
Arrange caps gill-side up on a baking sheet and set aside.
Equipment: baking sheet, spoon
Make the filling base
Melt butter (3 tablespoon) in a small skillet over medium heat.
Add 2 minced shallots (2 medium) and 2 minced garlic cloves (2 cloves); sauté until softened and fragrant, about 3 minutes.
Remove from heat and let cool slightly.
Equipment: small skillet
Combine filling ingredients
In a mixing bowl, combine panko breadcrumbs (1 cup), 1.5 cups shredded Gruyère, 2 tbsp fresh thyme, Dijon mustard (1 teaspoon), and the cooled shallot mixture.
Stir in heavy cream (¼ cup) until the mixture is moist and holds together.
Season with salt and black pepper to taste.
Equipment: mixing bowl
Stuff and bake
Divide the filling evenly among the 12 mushroom caps, mounding it gently into each one.
Bake until the mushrooms are tender and the topping is golden brown, about 20–25 minutes.
Finish and serve
Remove from oven and let rest for 2 minutes.
Garnish with 2 tbsp fresh parsley if desired and serve warm.
Before you cook
Cook notes
- • Scrape the dark gills from mushroom caps with a spoon to create a shallow well and reduce excess moisture during cooking.
- • Shredded Gruyère melts more evenly than chunks; use a box grater or food processor.
- • Make the filling up to 4 hours ahead; cover and refrigerate, then stuff and bake just before serving.
- • If mushrooms release liquid during roasting, tilt the baking sheet to drain it off halfway through cooking.
- • For a lighter version, substitute crème fraîche or sour cream for heavy cream.
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