Parsnip And Portobello Casserole Recipe

Name: Parsnip And Portobello Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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; saute 2 minutes, stirring frequently. Add onion and shallots; saute 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 375u00b0 for 10 minutes or until golden brown.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces portobello mushroom caps, 2/3 cup chopped sugar-cured ham (about 3 ounces), 1 cup chopped yellow onion, 2 tablespoons minced shallots, and more.

Yes, Parsnip And Portobello Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip And Portobello Casserole

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