Portobello Mushroom Gratin

Ingredients

• 4 large portobello mushrooms, stems and gills removed
• 2 tablespoons olive oil
• 1 shallot, minced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F.
2. Place the mushrooms on a baking sheet lined with parchment paper.
3. Drizzle the mushrooms with the olive oil and season with salt and pepper.
4. Bake the mushrooms in the preheated oven for 15 minutes.
5. Meanwhile, in a large skillet over medium heat, add the shallot and garlic and cook for 2 minutes.
6. Add the white wine and simmer for 3 minutes.
7. Add the heavy cream, Parmesan cheese, mozzarella cheese, parsley, and basil. Simmer until the cheese melts and the sauce is thick and creamy.
8. Remove the mushrooms from the oven and reduce the oven temperature to 325°F.
9. Carefully spoon the cheese sauce over the mushrooms. Sprinkle the panko breadcrumbs over the mushrooms.
10. Bake in the preheated oven for 15 minutes.
11. Serve warm.

Interesting Facts

• Portobello mushrooms are a type of mushroom that is larger and more flavorful than white button mushrooms.
• Cheese sauces can be made with a variety of different cheeses, such as cheddar, Gruyere, and Gouda.
• Panko breadcrumbs are a type of Japanese breadcrumb that adds a crunchy texture to dishes.