There’s something undeniably comforting about a bubbling dish of seafood gratin emerging from the oven—golden, creamy, and packed with ocean flavor. This Seafood Gratin with Mushrooms is a dish I first encountered at a cozy seaside bistro, served with crusty bread and a glass of chilled white wine. Since then, it’s become a staple in my kitchen for date nights, special dinners, or when I just want something a little indulgent.
This recipe combines tender shrimp, scallops, and crab with earthy mushrooms and a velvety cheese sauce. It’s elegant yet simple, and totally satisfying.
Why You’ll Love This Recipe
- Restaurant-Worthy at Home: Feels fancy, but it's surprisingly easy to make.
- Perfectly Creamy: A mix of Parmesan, mozzarella, and heavy cream makes the sauce irresistibly rich.
- Versatile: Use your favorite seafood or whatever you have on hand.
- One Dish Wonder: Everything is baked in a single dish for easy serving and cleanup.
- Make-Ahead Friendly: Assemble in advance and bake just before serving.
Ingredients You’ll Need
- 1 lb mixed seafood (shrimp, scallops, and crab meat)
- 8 oz mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Substitutions: You can swap out any of the seafood for firm white fish or use canned crab. Try Gruyère instead of mozzarella for a nuttier flavor.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.
2. Sauté the Seafood and Mushrooms
In a large skillet, heat olive oil over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender and golden, about 5-6 minutes. Add the mixed seafood and cook for 3-4 minutes, just until the shrimp turn pink and scallops are opaque. Season with salt, pepper, and paprika.
Tip: Don’t overcook the seafood—it will finish in the oven.
3. Prepare the Cream Mixture
In a bowl, combine heavy cream with half of the Parmesan and mozzarella cheeses. Pour over the seafood-mushroom mixture in the skillet and stir to combine.
4. Transfer to Baking Dish
Pour the creamy seafood mixture into the prepared baking dish. Spread it evenly and sprinkle with the remaining Parmesan and mozzarella.
5. Bake the Gratin
Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbly.
6. Garnish and Serve
Let the gratin cool slightly, then garnish with chopped parsley if desired. Serve warm, ideally with crusty bread or a simple green salad.
Serving and Storage Tips
Serving Suggestions: Serve with crusty French bread, garlic toast, or over mashed potatoes. A crisp green salad with a lemon vinaigrette pairs beautifully.
Storage: Cool completely and store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Avoid the microwave to prevent the seafood from becoming rubbery.
Freezing: Not recommended, as the cream sauce may separate and the seafood texture may change.
Helpful Notes
- Choose High-Quality Seafood: Fresh or well-drained frozen seafood will yield the best flavor.
- Don’t Overcook: Briefly sauté seafood and let the oven finish the job for tender results.
- Add a Crunchy Topping: Sprinkle panko breadcrumbs on top before baking for extra texture.
- Customize the Cheese: Gruyère, Fontina, or Asiago are great options for more complexity.
Frequently Asked Questions
- Can I use frozen seafood for this recipe?
Yes, frozen seafood works perfectly well as long as you thaw it completely and pat it dry before cooking. Excess moisture from frozen seafood can dilute the sauce and affect the texture of the gratin. Be sure to drain it thoroughly for the best results. - What are the best mushrooms to use in a seafood gratin?
Cremini or white button mushrooms are great all-purpose choices for their mild, earthy flavor. For a more gourmet touch, you could use shiitake or oyster mushrooms, which offer a meatier texture and a deeper umami taste. - Can I prepare this gratin ahead of time?
Definitely! This dish is great for prepping ahead. You can sauté the ingredients, mix everything together, and assemble it in the baking dish. Cover and refrigerate for up to 24 hours, then bake when you're ready to serve. Add a few extra minutes to the bake time if it's going into the oven cold. - Is this dish suitable for people following a gluten-free diet?
Yes, this seafood gratin is naturally gluten-free as long as you verify that all the ingredients (like shredded cheese and seasonings) are certified gluten-free. You can also top it with gluten-free breadcrumbs for added crunch if desired. - What vegetables can I add to this dish?
There are many vegetables that pair beautifully with seafood and cream. Spinach, leeks, chopped bell peppers, or even blanched asparagus tips can be mixed in for added color, texture, and nutrition. Just make sure to cook them slightly beforehand so they blend well into the dish. - What should I serve with seafood gratin?
This gratin pairs wonderfully with crusty bread, garlic toast, or even a side of rice. For a lighter option, a green salad with a bright lemon vinaigrette helps balance the richness of the dish. A glass of crisp white wine like Sauvignon Blanc or Chardonnay also complements it beautifully.
Final Thoughts
Seafood Gratin with Mushrooms is the kind of dish that elevates any meal into a special occasion. It combines the luxurious flavors of the sea with the richness of cheese and cream, all tied together with tender mushrooms and a touch of garlic. Whether you’re hosting friends for a dinner party, preparing a romantic dinner at home, or simply treating yourself to something indulgent, this recipe is a guaranteed winner.
What makes it even more appealing is how easy it is to customize. From the type of seafood to the cheese blend, there are countless ways to make this dish your own. Serve it with your favorite sides, and you’ve got a meal that’s both comforting and elegant.
