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Scalloped Portobello & Cauliflower

Total Time

Prep: 35 min. Bake: 35 min.

Makes

8 servings

When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. —Donna Noel, Gray, Maine
Scalloped Portobello & Cauliflower Recipe photo by Taste of Home

Ingredients

  • 1 large head cauliflower, broken into florets (about 7 cups)
  • 1 pound sliced baby portobello mushrooms
  • 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 cream
  • 3/4 cup shredded white cheddar cheese
  • 1/4 cup panko bread crumbs

Directions

  1. Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain.
  2. In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
  3. 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 reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  4. Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.

Nutrition Facts

3/4 cup: 169 calories, 8g fat (5g saturated fat), 30mg cholesterol, 275mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 9g protein.

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