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Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Tina Cornett; Melanie J. Clarke
Yield 6 servings
Use any combination, or just one type, of your favorite mushrooms for this earthy vegetarian entrée. Crumbled feta cheese makes a fine substitute for goat cheese.

Ingredients

  • 1/4 cup chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 3 cups sliced cremini mushrooms (about 6 ounces)
  • 3 cups sliced button mushrooms (about 6 ounces)
  • 2 cups sliced shiitake mushroom caps (about 4 ounces)
  • 1 cup thinly sliced leek
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
  • 1 1/2 cups 1% low-fat milk
  • 1 cup egg substitute
  • 1 1/4 cups (5 ounces) crumbled goat cheese, divided
  • 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
  • Cooking spray

Nutrition Information

  • calories 273
  • caloriesfromfat 29 %
  • fat 8.9 g
  • satfat 4.4 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 17.3 g
  • carbohydrate 31.9 g
  • fiber 2.9 g
  • cholesterol 13 mg
  • iron 3.9 mg
  • sodium 766 mg
  • calcium 174 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine parsley, thyme, rosemary, and garlic. Set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.

  4. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.