Portobello Mushroom Bake

Ingredients 0/11

Step 1

Heat your oven to 400°F (200°C). In a frying pan, melt some butter over medium heat, then add the leeks and celery root. Let them cook gently for about 10 minutes until they soften. Toss in the mushrooms along with half of the tarragon and chives, and keep cooking until the mushrooms release their juices, which should take around 6 minutes.

Step 2

While that’s going, mix the bread crumbs and Gruyere cheese together in a bowl. Sprinkle the flour over the mushroom mixture in the pan, then slowly pour in the cream, stirring constantly until everything is nicely combined and thickened, about 3 minutes. Stir in half of the bread crumb and cheese mix, cooking just until the cheese starts to melt.

Step 3

Turn off the heat and transfer the creamy mushroom mixture to a baking dish. Sprinkle the rest of the herbs and bread crumb mixture on top, and add a splash of water to keep it nice and moist. Pop it in the oven and bake until the cheese on top is bubbly and golden, about 10 minutes.

Step 4

Once it’s done, scoop it out with a spatula and serve it right away while it’s warm and comforting.