Baked Gratin Mushrooms
- Lactose Free
- Vegetarian
- Energy Kcal 166
- Carbohydrates g 18
- of which sugars g 1.3
- Protein g 4.7
- Fats g 8.3
- of which saturated fat g 1.25
- Fiber g 8.4
- Sodium mg 962
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Baked mushroom gratin is one of those Italian dishes that's just perfect when the weather turns chilly or the holidays are near. Across Italy, especially in the fall, there’s this certain buzz about putting together a tray of baked mushrooms with cheese. It’s about the simple things—really good stuff—like fresh mushrooms, a bit of pangrattato (breadcrumbs), and some classic Italian herbs. That golden crust from the gratinatura is key. Seriously good. Every bite mixes crispy and aromatic flavors that people love, for real.
Italian kitchens have so many ways to enjoy this. From a big mushroom casserole for the family to single-serve portions—pretty much anything goes. Some folks even showcase different mushrooms, from basic button mushrooms to more earthy varieties from local markets. And look, the real magic is how tender the mushrooms stay beneath that crunchy top, soaking up just enough cheese and herbs without getting soggy.
Exploring the regional twists, it’s fun to see how a mushroom gratin recipe pairs with other Italian classics. Plus, it often appears alongside rich gnocchi bakes, stuffed mushrooms, or on a festive table with lasagna ai funghi. And the aroma? The aroma wafting from the oven is hard to beat—cheesy, herby and a bit nutty. In some homes, slices of potato are added for a mushroom and potato gratin—making it heartier. You know, there’s nothing complicated about this dish; you use what you have, and you end up with a side that’s creamy inside and golden outside.
It’s easy to see why this easy mushroom gratin is a favorite for family dinners or any occasion when you want something special without a lot of fuss. The whole thing is about comfort and that Italian way of making something amazing from just a few good ingredients. Whether it's paired with a hearty pasta or enjoyed on its own—so so tasty—this dish brings a bit of Italy's warmth and tradition right to your table.
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- INGREDIENTS
- Oyster mushroom or oyster fungus (Pleurotus) 5.7 cups (400 g)
- Honey mushrooms 3.5 oz (100 g)
- Stale bread 3.5 oz (100 g)
- Lemon peel ½
- Extra virgin olive oil 2 tbsp (30 g)
- Parsley to taste
- Garlic 1 clove
- Fine salt 1.3 tsp (8 g)
- Lemons 4 slices
How to prepare Baked Gratin Mushrooms
To prepare the oven-baked gratin mushrooms, start by cleaning the mushrooms: cut off the dirtiest part of the stem base, then gently remove excess dirt by rubbing both the pleurotus 1 and honey mushrooms with a damp cloth. If necessary, scrape them with a smooth-edged knife 2. If there's a lot of dirt, you can quickly rinse the mushrooms under cold water, but it’s preferable not to soak them to avoid water absorption. Cut the pleurotus caps and slice them 3 into slices about 1/8 inch thick.
Slice the stems in the same way 4. Leave the honey mushrooms whole. Crumble the stale bread with your hands 5. Blend it with a mixer 6 and place it in a bowl.
Chop the fresh parsley 7 and garlic 8. Season the bread with parsley and garlic 9
and the grated zest of half a lemon 10. Finally, add the salt and mix to combine the ingredients. Arrange the mushroom slices on a baking sheet lined with parchment paper 11, slightly overlapping each other. Drizzle with 1 tbsp of extra virgin olive oil 12.
Distribute the breadcrumb mixture with parsley, garlic, and lemon over the mushroom surface 13. Drizzle with the remaining 1 tbsp of oil and garnish with lemon slices 14. Bake in a preheated oven at 350°F, in static mode, for 15 minutes. Switch to fan mode, still at 350°F, and continue baking for another 10 minutes. Remove from the oven and enjoy immediately 15.