Comments on: Scalloped Portobello Mushrooms

By: Marvin

Marvin — Fri, 12 Jun 2026 08:19:17 +0000

Absolutely delicious! I threw in a little bit of chopped, crispy bacon before baking and it paired perfectly with the mushrooms.

By: Sara

Sara — Thu, 12 Jan 2023 18:44:44 +0000

In reply to Judy Wadsworth. Why are there no fancy button mushroom recipes? lol

By: Sara

Sara — Thu, 12 Jan 2023 18:42:33 +0000

In reply to Seasons01. How did it taste without the sauce? Thinking you could use Alfredo sauce if you don't use heavy cream often. Maybe even sour cream thinned with milk.

By: vickie tranter

vickie tranter — Tue, 29 Dec 2020 15:09:47 +0000

Did anyone make the cream sauce if so did you pour it over the dish?

By: Seasons01

Seasons01 — Sat, 05 Dec 2020 00:52:30 +0000

I read the comments and one person said it didn’t need a sauce. So I’m doing mine a bit differently. I cleaned my mushrooms out on the bottom. Cut the stem. I putting them all in one layer in a heavy dish sprayed with olive oil. Normally I don’t use the spray but I have a lot of it. . I only had 1/2 of the mushrooms. So I made 1/2 the recipe. I had one layer of mushrooms. I put drizzled with olive oil, salt, and pepper. Then I put in oven 400 degrees for 10-15 minutes. Until they looked cooked and relaxed and dark.

Then I’m going to put the cheese mixture on the top. I added some bread crumbs to the mixture to make it more like stuffing. Put back in the oven at 350 degrees until cheeses are melted.

This should be awesome!! Thanks..