Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light October 2004

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Credit: Tina Cornett; Melanie J. Clarke

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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

  • 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.

  • 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.

Nutrition Facts

273 calories; calories from fat 29%; fat 8.9g; saturated fat 4.4g; mono fat 2.9g; poly fat 0.8g; protein 17.3g; carbohydrates 31.9g; fiber 2.9g; cholesterol 13mg; iron 3.9mg; sodium 766mg; calcium 174mg.
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