Mushrooms, sweet parsnips, and cheese are an unusual yet pleasing combination. Serve with roast beef.
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
1/4 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
How to Make It
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.