Parsnip & Portobello Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 ounces mushroom caps, portobello |
2/3 cup cooked ham, about 3 ounces, chopped |
1 cup yellow onion, chopped |
2 tablespoons shallots, minced |
2/3 cup low-sodium low-fat chicken broth |
2 1/2 cups parsnips, shredded, about 1 pound |
1/4 teaspoon black pepper |
1/2 cup gouda cheese, shredded, about 2 ounces |
nonstick cooking spray |
1/4 cup dry breadcrumbs |
2 tablespoons fresh parsley, chopped |
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 31/2 cups.
3. Heat a large skillet over medium-high heat. Add chopped ham; sauté 2 minutes stirring frequently. Add onion and shallots; sauté 5minutes 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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