Mushroom Gratin

This creamy mushroom gratin is made with simple ingredients but can serve as an elegant side or main dish.

Course Main Course, Side Dish

Cuisine American, British

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 270kcal

Preheat the oven to 400 degrees F. Grease an 8x8 baking dish or 2-quart casserole dish and set aside.
Prepare the mushrooms. Wipe them clean, trim, and slice or quarter them into bite-size pieces. Dice the shallot and gather the rest of the ingredients.
Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallot and cook for a few minutes until translucent. Stir in the mushrooms and let their liquid release and evaporate, cooking for about 6 to 8 minutes.
Pour in the broth and cook until mostly evaporated, about 2 to 3 more minutes. Then, add the garlic, thyme, rosemary, and flour. Stir to coat the mushrooms.
Stir in the Greek yogurt, salt, and pepper. Cook a couple minutes until bubbly. Remove from heat.
In the meantime, stir the last tablespoon of olive oil with the breadcrumbs in a mixing bowl.
Assemble the gratin. Transfer the mushroom mixture from the skillet to the prepared dish. Sprinkle with the shredded cheese, followed by the breadcrumbs.
Bake for 10 to 12 minutes or until bubbly. Sprinkle with fresh parsley before serving. Enjoy!
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This dish is best served right away, but you can store leftovers in an airtight container in the fridge for up to 3 days if desired. Reheat in the oven at 350 degrees F for about 10 minutes or in the microwave for 1 to 2 minutes until warmed through.