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Creamy bacon portobello mushroom gratin topped with cheese and fresh herbs

Creamy Bacon Portobello Mushroom Gratin

This creamy bacon portobello mushroom gratin is a cozy, savory dish featuring earthy portobello mushrooms, crispy bacon, and a delicious creamy cheese sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 to 5 caps Portobello mushrooms, sliced
  • 6 to 8 slices Bacon
  • 1 to 2 tablespoons Butter (optional) Enhances flavor
  • 1 small Onion, diced
  • 2 to 3 cloves Garlic, minced
  • 1 cup Heavy cream Or half and half for lighter version
  • 0.5 cup Milk
  • 1 to 1.5 cups Shredded cheese (Gruyere, mozzarella, provolone, or a mix)
  • to taste Parmesan, for topping
  • to taste Salt and pepper
  • optional Thyme, paprika, or red pepper flakes For additional flavor

Method
 

Preparation
  1. Heat your oven to 375°F (190°C) and lightly grease your baking dish.
  2. Cook bacon in a skillet until crisp. Remove it and set on paper towels. Keep 1 to 2 tablespoons of the bacon fat in the pan, then pour off the rest.
  3. Add onion to the pan and cook for a few minutes until softened. Add garlic and stir for about 30 seconds.
  4. Add sliced portobellos. Cook until they release their liquid and the pan looks mostly dry again.
  5. Lower the heat and stir in cream and milk. Add a little salt and a lot of pepper. Let it warm up for a minute or two. Turn off the heat and stir in most of your shredded cheese.
  6. Crumble or chop the bacon and stir it in.
  7. Pour everything into the baking dish. Top with the rest of the cheese and a sprinkle of parmesan.
  8. Bake for about 20 to 25 minutes until bubbly. Broil for an additional 1 to 2 minutes for a more golden top, watching closely.
  9. Let it sit for 10 minutes before serving to help it thicken and scoop cleanly.

Notes

For best results, do not rush the mushroom cooking step. Make sure to taste the sauce before baking—it should be slightly salty and cheesy. You can prepare it ahead of time; just cover and refrigerate, then bake later with extra time in the oven.