Scalloped Portabello Mushrooms

Ingredients

• 1 1/4 c. shredded Gruyère
• 1/4 c. freshly grated Parmesan
• 2 tbsp. freshly chopped parsley, plus more for garnish
• 1 tbsp. fresh thyme leaves
• 1/2 tsp. garlic powder
• 6 large portobello mushrooms, stems removed and sliced 1/2″
• Kosher salt
• Freshly ground black pepper
• 1/4 c. heavy cream

Instructions

1. Preheat oven to 425°. In a medium bowl, toss together Gruyère, Parmesan, parsley, thyme, and garlic powder.
2. Arrange one-third of mushrooms in the bottom of a 2-quart baking dish. Season with salt and pepper. Sprinkle with one-third of the cheese mixture. Repeat layering two more times. Pour heavy cream over mushrooms.
3. Cover with foil and bake until mushrooms are tender, about 35 minutes.
4. Remove foil and carefully pour off any excess liquid in bottom of dish. Broil until top is golden, about 4 minutes more.