THE RECIPE JOURNAL · Main Course
Portobello Mushroom Casserole
This hearty casserole is packed with savory flavors and tender mushrooms, making it a perfect comfort meal for any night. It’s easy to prepare and sure to satisfy both vegetarians and meat lovers alike.
FROM THE KITCHEN • Portobello Mushroom Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). In a frying pan, melt some butter over medium heat, then toss in the leeks and celery root. Let them cook gently for about 10 minutes until they start to soften. Next, add the mushrooms along with half of the tarragon and chives, and keep cooking until the mushrooms release their liquid—this should take around 6 minutes.
02
Step 2
While that’s going, mix the bread crumbs and Gruyere cheese together in a bowl. Sprinkle the flour into the pan with the veggies and stir well. Slowly pour in the cream, stirring constantly until the sauce thickens and looks smooth, which usually takes about 3 minutes. Then, add half of your bread crumb and cheese mix, stirring until the cheese just starts to melt. Once that’s done, turn off the heat.
03
Step 3
Transfer everything into a baking dish, then sprinkle the remaining tarragon, chives, and bread crumb mixture on top. Add a splash of water to keep it nice and moist. Pop it in the oven and bake until the cheese is bubbly and golden, about 10 minutes.
04
Step 4
When it’s ready, scoop out portions with a spatula and serve right away. Enjoy!
Why you’ll love it
This dish is full of rich, earthy flavors thanks to the mushrooms. It’s hearty and satisfying without being heavy. Plus, it’s a great way to enjoy a comforting meal that’s also packed with vegetables.
How to serve
Serve this casserole alongside a fresh green salad or steamed vegetables for a balanced meal. It also pairs well with crusty bread to soak up any extra sauce.
Storage & leftovers
Allow the casserole to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the texture intact.
