Parsnip and Portobello Casserole

Cooking Light
Mushrooms, sweet parsnips, and cheese are an unusual yet pleasing combination. Serve with roast beef.
4 servings (serving size: 3/4 cup)


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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


Preheat oven to 375°.

Remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills. Chop to measure 3 1/2 cups.

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.

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.

Created date

October 2003

Nutritional Information

Calories 227
Caloriesfromfat 24 %
Fat 6 g
Satfat 3.3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 11.6 g
Carbohydrate 33.5 g
Fiber 3.9 g
Cholesterol 24 mg
Iron 1.8 mg
Sodium 407 mg
Calcium 174 mg