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Parsnip and Portobello Casserole

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  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.