Portobello Mushroom Gratin

Portobello Mushroom Gratin

I designed this portobello gratin as sort of a mix between my zucchini gratin and my bell pepper gratin with fennel and mushrooms. It's a robust blend of earthy flavors topped with the classic gratin cheese, Gruyere.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Preheat the oven to 400 degrees F (200 degrees C).
  2. Step 2

    Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
  3. Step 3

    Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
  4. Step 4

    Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
  5. Step 5

    Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
  6. Step 6

    Use a spatula to scoop portions and serve immediately.