Ingredients
½cupMozzarella cheese,fresh shredded
½cupGruyère,fresh shredded
½cupparmesan,fresh grated
2tbspparsley,freshly chopped, plus more for garnish
2tspItalian seasoning,or dried Italian mixed herbs
½tsponion powder
½tspgarlic powder
8large portobello mushrooms
salt,to season
cracked black pepper,to taste
½cupheavy cream
2garlic cloves,minced, or 2 tsp minced garlic
Preparation
Preheat the oven to 400 degrees F.
In a medium bowl, toss together the mozzarella, gruyere, parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside.
Remove the stems from the Portobello mushrooms, then slice them into ½-inch slices.
Arrange ⅓ of the mushrooms in the bottom of a 2-quart baking dish.
Sprinkle with ⅓ of the cheese mixture. Season with salt and pepper.
Repeat layering two more times.
Mix together the cream and minced garlic, then pour them mixture over the mushrooms.
Cover with foil, then bake for 30 minutes until the mushrooms are tender.
Remove the foil, then carefully pour out the excess liquid from the bottom of the dish into a small pot.
Set the pot aside.
Return the mushrooms to the oven, then broil them for 4 to 5 minutes until golden.
Bring the mushroom pan juices in the pot to a simmer over medium-high heat.
Mix 1 teaspoon of cornstarch with 1 tablespoon of water, then whisk in the cornstarch mixture until fully combined.
Continue to simmer while stirring until the gravy has thickened.
Serve the mushrooms with gravy, and enjoy!
