Let's celebrate National Mushroom Month with a new recipe!
September is National Mushroom Month, and if you are anything like us, we love a good mushroom recipe! Meet our Easy Baked Mushrooms, a savory side dish that is perfect for fall. Layered with tender mushrooms, cheddar, gruyere cheese, Panko breadcrumbs, fresh parsley, and a touch of garlic, this recipe captures all the flavors of the season.
Please note: The mushrooms cook down considerably when baking, so the lid of your baking dish might not fit snugly when you put the mushrooms into the oven.
Tip: This recipe can easily be doubled, so if you become like us an want to make it on repeat all season long, you should also save this one for your holiday dinners.
Easy Baked Mushrooms
- ½ cup cheddar gruyere cheese, shredded
- ½ cup panko
- 1 tbsp fresh parsley, chopped
- 1 large garlic clove, minced
- 2 large portobello mushrooms, cleaned, stems removed and sliced 1/4"
- Preheat oven to 425° Fahrenheit.
- Combine the cheddar gruyère shredded cheese, panko, parsley, and minced garlic in a medium bowl—season with Kosher salt and black pepper. Mix to combine and set aside.
- Layer one-third of the mushrooms in the bottom of a small 2-quart baking dish.
- Sprinkle with one-third of the cheese mixture. Repeat the layers two more times, finishing with the cheese mixture.
- Cover the baking dish and bake until mushrooms are tender, about 35-40 minutes. The mushrooms will still be firm.
- Once mushrooms are cooked to your desired tenderness, remove the cover and set your oven to broil.
- Broil the mushrooms until the top is crispy and golden brown.
- Serve immediately.
All photos by Lorianne DeVita