Ingredients
- 1 lb mushrooms (white or cremini), sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup Gruyère cheese, grated
- 1/4 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- A pinch of nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a small baking dish.
- In a large skillet, heat butter and olive oil over medium heat.
- Add sliced mushrooms and cook until tender and golden, about 8–10 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and milk. Add salt, pepper, and nutmeg. Simmer until slightly thickened, about 5 minutes.
- Transfer the mushroom mixture to the prepared baking dish.
- Top with grated Gruyère and Parmesan cheese.
- Bake uncovered for 20 minutes, until bubbly and melted.
- Broil for 2–3 minutes until the top is golden. Let rest briefly before serving.
Notes
- Add fresh thyme or rosemary for extra flavor.
- Mix in sautéed shallots for a deeper taste.
- Swap half of the Gruyère with Swiss cheese for a milder flavor.
- Store leftovers in the fridge up to 3 days.
- Reheat in oven or microwave, stirring gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 95mg
