Scalloped Portobello & Cauliflower Recipe
Scalloped Portobello & Cauliflower Recipe photo by Taste of Home
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Scalloped Portobello & Cauliflower Recipe

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4.5 11 11
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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
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 8 servings


  • 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 (Japanese) bread crumbs

Nutritional Facts

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


  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, 7-10 minutes or until tender. 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 2-3 minutes or until thickened.
  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, 35-40 minutes or until bubbly and golden brown. Yield: 8 servings.
Originally published as Scalloped Portobello & Cauliflower in Taste of Home February/March 2015, p74

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veggiemama User ID: 4640590 248834
Reviewed May. 30, 2016

"Quite a bit of work and long prep/cook time for not a lot of flavor."

sing4yoursupper User ID: 4543964 227035
Reviewed May. 27, 2015

"This one is a keeper! I thought it could use a touch more seasoning for our taste, but that's an easy adjustment. What a great idea for a side dish, but I have to be honest, I could make a meal of it!"

MY REVIEW User ID: 6993142 226869
Reviewed May. 24, 2015

"Very good flavor combinations. There was too much sauce for the amount of vegetables in the dish. Both cauliflower and mushrooms are going to shrink upon cooking the first time so almost 2 C. of sauce will have those veggies swimming! I also thought it needed some extra salt added. Time-consuming as well with numerous steps, although if the main course is simple and easy to prepare, this factor wouldn't bother me. I will make it again BUT will use less sauce, more salt, and have a very simple main course."

arisacupp User ID: 3444949 222709
Reviewed Mar. 13, 2015

"I've made this a few times and we all love it!"

Orbs User ID: 7287623 220650
Reviewed Feb. 16, 2015

"So delicious. Thank you. I learned from your recipe how to get the maximum delicious flavor from Portobello mushrooms by putting them in water and boiling them."

Butcher2boy User ID: 6390217 220580
Reviewed Feb. 15, 2015

"Oh my goodness, this is so delicious. I skipped the shallots. 1/4 cup of panko bread crumbs is not enough, I used a little over a 1/2 cup. Is great the second day, we didn't mind it as a leftover. This recipe is a keeper."

Willowsmom1 User ID: 5655747 220410
Reviewed Feb. 13, 2015

"My vegetarian daughter loved the dish. I thought it was good and my husband and other daughter thought it was only OK. I added garlic and pepper and I used smoked paprika which my family loves. The recipe made much more than my family of 4 needed. If I make it again, I will probably cut the recipe in half."

gina9870 User ID: 4514290 220296
Reviewed Feb. 11, 2015

"Love this I'm hooked perfect for Lent does need a little garlic salt though. Better the second day."

poshia User ID: 2148749 219616
Reviewed Feb. 3, 2015

"Made this for the first time last night. Very good."

pamsterhamster User ID: 2978210 218914
Reviewed Jan. 26, 2015

"This was great!! I added some chopped garlic for extra flavor."

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