Scalloped Portobello & Cauliflower
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 large head cauliflower, broken into florets (about 7 cups)
- 1 lb sliced baby portabella mushroom
- 3⁄4 cup water
- 6 tablespoons butter, divided
- 4 shallots, finely chopped
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1 1⁄4 cups half-and-half
- 3⁄4 cup shredded white cheddar cheese
- 1⁄4 panko breadcrumbs
directions
- Preheat to 350 degrees.
- Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
- In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat, simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
- In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt, and paprika until blended; gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
- Place cauliflower in a greased 11X7" baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri