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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 (8-oz.) package sliced fresh mushrooms |
1 cup chopped celery |
1/2 cup chopped green bell pepper |
andrew's cornbread |
1 cup half-and-half |
1/4 cup firmly packed fresh flat-leaf parsley, chopped |
1/2 cup melted butter |
2 tablespoons fresh sage, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs, lightly beaten |
1/2 teaspoon chopped fresh rosemary (optional) |
1 1/2 cups chicken broth |
Directions:
1. Melt 2 Tbsp. butter with oil in a large skillet over medium heat; add mushrooms, celery, and bell pepper, and sauté 8 to 10 minutes or until vegetables are tender.
2. Crumble cornbread into a large mixing bowl. Stir in mushroom mixture, half-and-half, and next 6 ingredients, and, if desired, rosemary. Add chicken broth, and gently stir until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered, at 350° for 25 to 30 minutes or until golden.
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