4 servings (serving size: 3/4 cup)

Mushrooms, sweet parsnips, and cheese are an unusual yet pleasing combination. Serve with roast beef.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

January 08, 2011
The ingredients in this casserole didn't quite feel like they added up to a coherent whole... but that said, the taste was excellent. I'd make it again in a heartbeat.

Ellielk's Review

September 09, 2009
I made this recipe and had my doubts before I put it in the oven. I was surprised at how tasty this was. I'd never cooked with parsnips before and also wasn't sure about the gouda cheese. I'll make this again and won't change a thing.