HL Café’s Roasted Portabello Parmesan Bake

  • 2/3 lb portobello caps, sliced diagonally 1″ thick
  • 2 lb white button mushrooms, cut in halves
  • 1 tsp garlic, minced
  • 1/2 cup + 2 Tbsp olive oil, divided
  • 5 Tbsp butter
  • 1/3 cup all-purpose flour
  • 3 1/4 cups milk
  • 3/4 cup shredded parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 3/4 cup onion, diced small
  • 1 1/2 cups frozen cut spinach, thawed
  • 1/2 cup breadcrumbs
  • 1/4 bunch scallions, trimmed and sliced in thin rounds
  • Kosher salt and freshly ground white pepper, to taste

This savory and deeply satisfying dish is perfect on colder nights!  Serve alongside a salad of seasonal greens with an oak-aged Chardonnay or a Cabernet Sauvignon.

Preheat oven to 375°F.  Toss portobello and button mushrooms together with garlic and 1/2 cup olive oil in large bowl and spread evenly onto two rimmed baking sheets.  Roast mushrooms until tender but still firm.  Meanwhile, prepare roux by melting butter in large skillet over med-high heat then add flour and stir continuously until a golden brown color is achieved.  Whisk in milk and cook, stirring continuously, until slightly thickened.  Whisk in parmesan and mozzarella and stir until thoroughly combined, then remove pan from heat and season with salt and pepper, to taste.  In separate skillet, heat remaining olive oil and sauté onions until starting to soften but still slightly opaque.  Toss onions with roasted mushrooms and spinach, then spread mixture in large baking dish.  Cover with cheese sauce, then sprinkle breadcrumbs evenly over the top.  Bake until sauce is bubbly and the top is starting to brown, about 30 minutes.  Garnish with scallions and serve.