Savory Baked Portobello Mushroom Delight

Ingredients

• 4 tbsp of butter
• 2 diced leeks
• 1 celery root, chopped
• 3 large portobello mushroom caps, diced
• 1 tbsp of fresh tarragon, chopped (divided)
• 1 tbsp of fresh chives, chopped (divided)
• 1 cup of panko bread crumbs
• 1 cup of Gruyere cheese, grated
• 1 ½ tbsp of all-purpose flour
• ¾ cup of heavy cream
• 2 tbsp of water (or more if needed)

Step 1

To kick things off, preheat your oven to a toasty 400 degrees F (200 degrees C). In a pan over medium heat, let the butter dance and sizzle. Toss in the leeks and celery root, letting them mingle and cook for a delightful 10 minutes. As the aromas start to dance, add in those mushroom pieces, a sprinkle of tarragon, and a dash of chives. Let them all simmer and meld together until the mushrooms release their flavorful juices, which takes about 6 more minutes.

Step 2

While that's all coming together beautifully, grab a mixing bowl and mix those breadcrumbs with the luscious Gruyere cheese. Back to the pan, add a sprinkle of flour to the mushroom medley. Pour in the cream slowly, stirring until it transforms into a harmonious hue, which should take around 3 minutes. Toss in half of the breadcrumb-cheese concoction, stir until the cheese begins its melty magic, approximately 2 minutes. Switch off the heat, scoop this heavenly mix into a baking dish, and sprinkle the remainder of the tarragon, chives, and breadcrumb mix on top. A drizzle of water to keep things moist is a secret touch.

Step 3

Pop this creation into the waiting oven and let it bake until the cheese is bubbly and irresistible, which is usually about 10 minutes of tantalizing wait. With a trusty spatula, scoop out portions of this cheesy delight and serve piping hot, enjoying the savory symphony of flavors at once.