Bell Pepper Gratin with Fennel and Portobello Mushrooms recipe
All Recipes Side Dish Vegetables
Ingredients
- 1 red bell pepper, halved and seeded 1 green bell pepper, halved and seeded 1 yellow bell pepper, halved and seeded 1 orange bell pepper, halved and seeded 4 tablespoons butter 2 portobello mushrooms, diced 2 bulbs fennel, chopped, fronds reserved 1 clove garlic, minced 1 ½ tablespoons all-purpose flour ¾ cup heavy cream 1 cup finely grated Gruyere cheese 1 pinch salt and freshly ground black pepper to taste 2 pinches ground nutmeg 2 tablespoons chicken broth, or more to taste ¼ cup freshly grated Parmesan cheese
Nutrition Info
- 322.4 caloriescarbohydrate: 11.2 gcholesterol: 88.3 mgfat: 27.2 gfiber: 3.4 gprotein: 10.4 gsaturatedFat: 16.6 gservingSize: -sodium: 279.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Bell Pepper Gratin with Fennel and Portobello Mushrooms
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.
Meanwhile, melt butter in a skillet over medium heat and cook portobello mushrooms and fennel until fennel is golden, 10 to 15 minutes. Add garlic during the last minute of cooking.
Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).
Chop bell peppers into pieces and add to the mushroom mixture in the skillet. Mix flour into the skillet. Pour in cream in a steady stream and stir until thickened, 3 to 5 minutes. Mix in 1/2 of the Gruyere cheese. Remove from heat and stir until cheese has melted.
Add 1/2 of the vegetable saute mixture to a baking dish. Sprinkle with a couple of tablespoons Gruyere cheese and season with salt, pepper, and nutmeg. Add the remainder of the vegetable mixture and add chicken broth to prevent the gratin from creating air bubbles. Top with remaining Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper. Garnish with fennel fronds.
Bake in the preheated oven until gratin is bubbly and golden brown, 18 to 20 minutes.