Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms

published Dec 22, 2019
Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms Recipe

This savory Dutch baby, topped with saucy garlicky mushrooms, is an easy and impressive vegetarian dinner. To make it extra substantial, top slices with a fried or poached egg.


Prep20 minutes

Cook18 minutes to 20 minutes

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Credit: Shelly Westerhausen

Chances are, if you’ve ever had a Dutch baby, it was topped with berries and powdered sugar and eaten for breakfast. Don’t get me wrong, I love this type of Dutch baby — but it’s rare that I treat myself to a leisurely homemade breakfast. I’m much more likely to sit down to quick-cooking oats than I am a fresh-from-the-oven pancake-popover hybrid.

I am, however, always on the hunt for new vegetarian dinner recipes, which is where this savory Dutch baby comes into play. It’s got all the best parts of its sweeter counterpart — crispy edges, puffy center, and impressive presentation — but I find myself with far more opportunities to make it. It’s fabulous on a weeknight. It’s even better for dinner parties. And, sure, you can even eat it for breakfast if you want.

Credit: Shelly Westerhausen

A Dinner-Worthy Dutch Baby, Thanks to Garlic-Butter Mushrooms

To take the classic Dutch baby batter from sweet to savory, you’ll mix in two types of herbs — fresh thyme leaves and chives — and then top the batter with grated Parmesan before it goes to the oven. As it bakes, the Parmesan forms a crispy, salty frico-like crust, giving way to the puffy pancake underneath. (Hot tip: For a cacio-e-pepe-inspired Dutch baby, add extra freshly ground black pepper to the batter).

With the Dutch baby in the oven, you’ll turn your attention to the topping: glossy, garlicky, extra-buttery mushrooms. To give them their gorgeous deep golden hue, you’ll sear them undisturbed, then add the garlic, thyme, and more butter and continue to cook them until they’re tender. A splash of broth or white wine makes them a little bit saucy, which adds just the right amount of moisture to the crispy pancake.

The Dutch baby will begin to fall as soon as it comes out of the oven, so serve it quickly. I like to top slices with extra Parmesan, more fresh herbs, and a dollop of yogurt or crème fraîche. However, if you insist on enjoying it for breakfast, a poached or fried egg would also be appropriate.

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Twice a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using #tonightweveg.

Credit: Shelly Westerhausen

Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms Recipe

This savory Dutch baby, topped with saucy garlicky mushrooms, is an easy and impressive vegetarian dinner. To make it extra substantial, top slices with a fried or poached egg.

Prep time 20 minutes

Cook time 18 minutes to 20 minutes

Serves 4

Nutritional Info


  • 1 pound

    cremini mushrooms

  • 4 cloves


  • 2 tablespoons

    fresh thyme leaves, divided

  • 2 tablespoons

    chopped fresh chives, divided

  • 2/3 cup

    all-purpose flour

  • 2/3 cup

    whole milk

  • 3

    large eggs

  • 1 1/4 teaspoons

    kosher salt, divided

  • Freshly ground black pepper

  • 4 tablespoons

    unsalted butter, divided

  • 1/2 cup

    grated Parmesan cheese, plus more for serving

  • 2 tablespoons

    olive oil

  • 1/4 cup

    low-sodium vegetable broth or white wine

  • A few handfuls baby arugula


  1. Arrange a rack in the middle of the oven and remove any racks above it. Place a 10-inch cast-iron skillet on the rack, and heat the oven to 425°F.

  2. Quarter 1 pound cremini mushrooms (slice each quarter in half again for particularly large mushrooms). Push to the side of the cutting board or transfer to a bowl. Mince 4 cloves garlic; push aside. De-stem thyme leaves until you have 2 tablespoons leaves. Chop chives until you have 2 tablespoons.

  3. Whisk together 2/3 cup all-purpose flour, 2/3 cup whole milk, 3 large eggs, 1/4 teaspoon of the kosher salt, and several grinds black pepper in a medium bowl until no lumps remain, about 1 minute. Whisk in 1 tablespoon of the thyme leaves and 1 tablespoon of the chopped chives.

  4. Carefully remove the hot skillet from the oven and immediately add 2 tablespoons of the unsalted butter. Swirl to melt, making sure it coats the bottom and up the sides of the pan. Immediately pour the batter into the hot skillet. Sprinkle with 1/2 cup grated Parmesan cheese.

  5. Bake until golden and puffed and crispy on the edges, 18 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat in the fat, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Season with the remaining 1 teaspoon kosher salt and several grinds black pepper and sauté until browned and tender, about 5 minutes.

  6. Reduce the heat to medium. Add the minced garlic, remaining 1 tablespoon unsalted butter, and remaining 1 tablespoon thyme leaves. Sauté for 2 minutes more. Add 1/4 cup white wine or broth and cook until mostly evaporated, 2 minutes more. Remove from the heat and stir in a few handfuls of baby arugula, stirring to wilt slightly.

  7. At this point, your Dutch baby should be just about ready. When it’s done, pull it out of the oven and immediately top it with the mushroom mixture. Sprinkle with the remaining 1 tablespoon chives and more Parmesan cheese.