Portobello and Leek Gratin

Two perfect ingredients with a little bit of love from cream, white wine, and thyme!


  • Olive oil
  • 2 pounds large portobello mushrooms, stemmed and sliced 1/2 inch thick
  • 2 leeks, white & light green parts cut into half-moons and rinsed
  • S/P
  • 1/4 cup dry white wine
  • 3/4 cups heavy cream
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. fresh thyme leaves
  • Parmesan cheese


  1. Preheat oven to 375 degrees.
  2. In a large skillet, heat 2 tbsp. olive oil over medium-high. Cook the mushrooms, tossing occasionally, and working in batches if necessary, until softened, about 10 minutes.
  3. Wipe out skillet, return to heat, and add 2 tbsp. olive oil. Add the leeks and season with S/P. Cook, stirring frequently, until softened. Add the white wine and cook until almost evaporated, about 3 minutes.
  4. Stir in the heavy cream, lemon juice, and thyme. Transfer leek mixture to a 2-quart baking dish or individual gratin dishes. Top with mushroom slices. Sprinkle with finely grated Parmesan cheese and bake until edges are bubbly, about 20 minutes.

Serves: 8

Recipe Source: Food Everyday

Time: 40 minutes


3 thoughts on “Portobello and Leek Gratin

  1. thegozes February 1, 2012 / 12:42 PM

    That looks DELICIOUS. I’ll have to try that!

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