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Yield/Servings:8 servings
Prep Time: 35 Cook Time: 35 Total Time: 70
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
(1) Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
(2) In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat; simmer, covered, 10...
see full recipe at: tasteofhome.com
Recipe Source: tasteofhome.com
Scalloped Portobello & Cauliflower
Category: Sides
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Yield/Servings:
Prep Time: 35 Cook Time: 35 Total Time: 70
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
(1) Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
(2) In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat; simmer, covered, 10...
see full recipe at: tasteofhome.com
Recipe Source: tasteofhome.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.