Bell Pepper Gratin with Fennel and Portobello Mushrooms Recipe

Recipesfull introduces to you: Popular Recipes. (Bell Pepper Gratin with Fennel and Portobello Mushrooms Recipe). I used some Allrecipes inspiration to create this dish, as well as some of the process I used to make my zucchini gratin. It's a perfect Christmas side dish or an everyday entrée! You can use any color bell pepper or combination you like.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Bell Pepper Gratin with Fennel and Portobello Mushrooms Recipe

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

Side Dish

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.

Step 2

Place halved bell peppers cut-side down on the prepared baking sheet and bake in the preheated oven for 15 minutes.

Step 3

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.

Step 4

Remove roasted bell peppers from oven and increase oven temperature to 400 degrees F (200 degrees C).

Step 5

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.

Step 6

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.

Step 7

Bake in the preheated oven until gratin is bubbly and golden brown 18 to 20 minutes.

Nutritional Information

Bell Pepper Gratin with Fennel and Portobello Mushrooms Recipe

Servings Per Recipe:6

Calories: 322.4

% Daily Value *

Protein: 10.4g 21%

Carbohydrates: 11.2g 4%

Dietary Fiber: 3.4g 14%

Sugars: 1.8g

Fat: 27.2g 42%

Saturated Fat: 16.6g 83%

Cholesterol: 88.3mg 29%

Vitamin A Iu: 1696.5IU 34%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.2mg 12%

Vitamin C: 51mg 85%

Folate: 42.1mcg 11%

Calcium: 325.2mg 33%

Iron: 1mg 5%

Magnesium: 31.3mg 11%

Potassium: 497.1mg 14%

Sodium: 279.3mg 11%

Thiamin: 0.1mg 8%

Calories From Fat: 244.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.