Scalloped Portobello and Cauliflower

 Here’s a cauliflower-mushroom combo that will perk up dinner for you!

This is a Chicago Tribune recipe that I have slightly adapted.  The original calls for 6 tablespoons of butter, plus more for coating the baking dish.  I substituted 2% milk for half-and-half, sharp yellow cheddar for white cheddar cheese, and added cracked pepper to the dish.

Ready to bake

It’s an impressive, tasty side that’s good enough for company.  I could easily make a meal of it ~ that’s how good it is!

Scalloped Portobello and Cauliflower


1 large head cauliflower, broken into florets
1 pound sliced baby portobello mushrooms
¾ cup water
4 tablespoons butter, divided
4 shallots, finely chopped
5 tablespoons flour
½ teaspoon salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1¼ cups 2% milk
¾ cup shredded sharp cheddar cheese
¼ cup panko bread crumbs
Non-stick cooking spray


Preheat oven to 350 degrees.
Place 1-inch water and cauliflower florets in a 6-quart stockpot and bring to a boil.
Cook, covered, 7 to 10 minutes, or until tender; drain.
In a large saucepan, combine mushrooms and water; bring to a boil.
Reduce heat, simmer, covered, 10 minutes.
Drain mushrooms, reserving 1/3 cup cooking liquid.
In same saucepan, heat 2 tablespoons butter over medium heat until hot.
Add shallots and mushrooms, cook and stir until shallots are tender and lightly browned.
Stir in flour, salt, pepper and paprika until blended.
Gradually, stir in milk and the reserved mushroom liquid.
Bring to a boil, stirring constantly; cook and stir 2-4 minutes until thickened.
Place cauliflower in an 11” x 7” baking dish that has been coated with cooking spray.
Cover with mushroom sauce.
Sprinkle with cheese, then bread crumbs.
Dot with remaining 2 tablespoons butter.
Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
8 servings



  1. We love cauliflower! I don't know about you, but I never had it growing up in the south and it was a long time before I even tasted it. This sounds delicious!!


    1. Thanks, Bonnie! We love cauliflower too, and I had it often growing up since dad grew it in his gardens.

  2. Yum yum, two of our favourite vegetables. Keep well Diane

  3. Pam, My better half may just have to make a trip up for a visit so she can check out these mushroom focused creations! We did buy her some mushrooms the other day and I put them in our stir fry and she used some in a salad... Take Care, Big Daddy Dave

    1. Hi Dave! Glad she got her share of mushrooms! Maybe she'll convert you some day. :-)

  4. How delicious this sounds! We love both of these vegetables!

    1. Thanks, Nellie! It's a good combo!

  5. I have nee]ver thought in pairing cauliflower and, after seeing your recipe, I think I should try it...looks delicious Pam!
    Hope you are having a great week :)

    1. Thanks, Juliana! I would've never combined them either, but it works good!

  6. SImly damn delicious healthy veggy dish....
    Dedy@Dentist Chef

    1. Thanks, Dedy! Have a good day!

  7. I haven't tried combination of mushroom and cauliflower.. sounds delicious!

    1. Thanks, Medeja! It's different for a change.

  8. UMM, this sounds sooo good.

  9. Hi Pam...
    This dish looks awesome....I love the combo between the cauliflower and the portobellos. Good job...thanks for sharing...Have a wonderful weekend!
    Dottie :)

  10. Dear Pam, I bet this was delicious!! I love portobello's and sometimes use them for burgers.
    This looks terrific and fancy for company.
    Have a beautiful weekend. xoxo Catherine

  11. Hi Pam........Yum, Yum......mushrooms and cauliflower..... Two great ingredients!! Hope your Sunday is filled with many Blessings.

  12. Mushrooms and cauliflower - interesting combo! Mushrooms are a great replacement for meat due to their texture. I think this looks like a great one dish meal!

  13. Cauliflower is very healthy and delicious. I love the paring with the mushrooms:). Great recipe.

  14. this sounds wonderful Happy Mothers Day!

  15. Pam, you have wonderful recipes but this one is first on my list. What a great idea for some of my favorite ingredients.


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