Mary Berry Garlic Mushroom Penne Gratin

I first made this Garlic Mushroom Penne Gratin on a weeknight when I was completely over everything—no energy, no patience, and definitely no plans to wash five pans. I wanted something cosy, cheesy, and simple enough to fling together without a full-on performance. To be honest, I nearly gave up halfway through when the mushrooms started swimming in their own juices and the pasta felt a bit, well… sad.

But here’s the thing: once I got it under the grill and that Cheddar started bubbling—game changed. That golden crust on top? Heaven. And the inside stayed creamy, garlicky, and properly satisfying. Let me show you how I fixed the sogginess, avoided blandness, and made this a proper weeknight staple.

The Secret Behind This Bake

Most creamy pasta bakes go heavy on the sauce but forget the texture. This one nails both. The mushrooms bring a meaty depth (especially if you mix field and chestnut), the Parmesan adds that salty backbone, and the Cheddar on top? It bubbles into a crisp, savoury crust that’s just chef’s kiss.

And here’s the kicker: grilling at the end instead of baking the whole thing. That one move keeps the base creamy but gives you a top that’s golden and slightly crispy. Total texture win.

INGREDIENTS + WHY THEY MATTER

• Penne pasta (300g) – Holds its shape under the grill. I’ve tried fusilli and it turned out claggy. Stick with penne.
• Butter (25g) – For gently sweating the onions. Don’t skip it—oil doesn’t bring the same richness.
• Onion (1, chopped) – Adds sweetness. If you rush this step, the dish ends up flat.
• Garlic (2 cloves) – Two is perfect. I tried three once and it took over.
• Mixed mushrooms (500g) – Field + chestnut = flavour + bite. Avoid closed-cup only—they turn watery.
• Double cream (200ml) – Creates the luscious base. I tested single cream—it split. Don’t bother.
• Parmesan (50g) – Salty sharpness that lifts everything. Pre-grated lacks punch—freshly grated wins.
• Chives (2 tbsp) – Brings a gentle oniony freshness. Optional, but worth it.
• Mature Cheddar (75g) – For that bubbling top. The sharper, the better.
• Paprika – Just a dusting. Adds colour and a subtle warmth.
• Salt + Pepper – Season in layers or it’ll taste beige.

WANT TO CHANGE IT UP? HERE’S HOW

• Gluten-Free? Use GF penne that holds shape—corn-rice blends work best.
• Dairy-Free? I tested this with Oatly cream and DF Cheddar-style cheese. Texture held, flavour was okay. Needs garlic boost.
• Mushroom Mix – Add shiitake or oyster mushrooms for a deeper flavour. Avoid button mushrooms on their own—too bland.
• Herb Twist – No chives? Try finely chopped parsley or tarragon.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mushrooms turned soggy	Heat too low while sautéing	Fry mushrooms on high heat, no lid
Pasta went mushy	Overcooked during boil	Cook al dente—still a bite before grilling
Sauce felt bland	Underseasoned cream + mushrooms	Season mushrooms + cream separately
Top never browned properly	Grill not hot enough	Use top rack and don’t crowd the dish

HOW TO MAKE MARY BERRY’S GARLIC MUSHROOM PENNE GRATIN

1. Preheat the grill – High heat, top rack ready. Grab a 2-litre shallow ovenproof dish.
2. Cook the penne – Boil in salted water until just al dente. Drain, rinse under cold water, and let it sit in a colander.
3. Sweat the onions – Melt butter in a big frying pan. Add onions, cook 4 mins. Then lid on, low heat, 10 mins until soft.
4. Fry the mushrooms + garlic – Take off the lid, whack the heat up, add garlic + mushrooms. Stir-fry 4–5 mins until golden. Season generously.
5. Creamy toss-up – Add pasta, pour in cream, stir gently. Add Parmesan + chives. Taste. Adjust seasoning.
6. Gratin magic – Transfer to the baking dish. Sprinkle Cheddar and a little paprika on top.
7. Grill – Slide under hot grill 5 mins or so—until the top is golden, edges bubbling, and it smells divine.
8. Serve – Dish it up warm with a bright green salad or some garlicky greens.

TIPS FROM MY KITCHEN

• I always dry the pasta with a clean tea towel—excess water dilutes the sauce.
• If I’ve got leftover white wine, I splash a bit in with the mushrooms—adds a lovely depth.
• Use a wide pan for mushrooms—crowding makes them stew, not fry.
• A microplane grater makes the Parmesan fluffier and more evenly distributed.

STORAGE + SERVING

• Fridge – Cools well. Keeps 3 days max.
• Freezer – Not ideal. Cream splits, pasta texture suffers.
• Reheat – Oven (covered with foil) works best—180°C for 15–20 mins.
• What to serve with – Light salad, garlic bread, or steamed tenderstem broccoli.

FAQs

Q: Can I make this ahead of time?
A: Yes—but hold off grilling. Assemble, chill, then grill just before serving.

Q: Can I use dried herbs instead of fresh chives?
A: I tried dried chives once and they added nothing. Better to skip or use fresh parsley.

Q: Why rinse the pasta in cold water?
A: It stops the cooking. Without that step, your pasta will turn mushy once grilled.

Q: What mushrooms are best?
A: A mix! Chestnut for chew, field mushrooms for flavour. Avoid just white buttons—they go soggy and bland.

Try More Recipes:

• Mary Berry Friday Night Lamb Curry Recipe
• Mary Berry Roasted Vegetable Wellington
• Mary Berry Mixed Bean and Red Pepper Chilli
• Mary Berry Beef and Aubergine Pie Recipe
• Mary Berry Tuna Pasta Bake