Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999

Gallery

Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices.

    Advertisement
  • Preheat oven to 375°.

  • Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms, and sauté 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; sauté 1 minute.

  • Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup cheese. Top with remaining bread mixture and 2/3 cup cheese. Pour egg mixture over top. Bake at 375° for 45 minutes or until set.

Nutrition Facts

368 calories; calories from fat 30%; fat 12.1g; saturated fat 5.2g; mono fat 4g; poly fat 2.2g; protein 20.9g; carbohydrates 42.8g; fiber 2.8g; cholesterol 135mg; iron 3.2mg; sodium 602mg; calcium 394mg.
Advertisement