Parsnip and Portobello Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mushrooms, sweet parsnips, and cheese are an unusual yet pleasing combination. Serve with roast beef. Ingredients:
6 ounces portobello mushroom caps |
2/3 cup chopped sugar-cured ham (about 3 ounces) |
1 cup chopped yellow onion |
2 tablespoons minced shallots |
2/3 cup fat-free, less-sodium chicken broth |
2 1/2 cups shredded parsnip (about 1 pound) |
1/4 teaspoon black pepper |
1/2 cup (2 ounces) shredded gouda cheese |
cooking spray |
1/4 cup dry breadcrumbs |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 375°.
2. Remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills. Chop to measure 3 1/2 cups.
3. Heat a large skillet over medium-high heat. Add chopped ham; sauté 2 minutes, stirring frequently. Add onion and shallots; sauté 5 minutes or until tender. Add mushroom and broth; cook 5 minutes, stirring frequently. Add parsnip and pepper; cook 5 minutes, stirring frequently.
4. Remove from heat; stir in cheese. Spoon mixture into a 2-quart baking dish coated with cooking spray. Combine breadcrumbs and parsley; sprinkle over mushroom mixture. Bake at 375° for 10 minutes or until golden brown.
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