Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

Tina Cornett; Melanie J. Clarke

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.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 29%
  • Fat: 8.9g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.3g
  • Carbohydrate: 31.9g
  • Fiber: 2.9g
  • Cholesterol: 13mg
  • Iron: 3.9mg
  • Sodium: 766mg
  • Calcium: 174mg

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

Preparation

  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.
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