Parsnip & Portobello Casserole Recipe

Name: Parsnip & Portobello Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces mushroom caps, portobello; ⅔ cup cooked ham, about 3 ounces, chopped; 1 cup yellow onion, chopped; 2 tablespoons shallots, minced; ⅔ cup low-sodium low-fat chicken broth; 2 ½ cups parsnips, shredded, about 1 pound; ¼ teaspoon black pepper; ½ cup gouda cheese, shredded, about 2 ounces; nonstick cooking spray; ¼ cup dry breadcrumbs; 2 tablespoons fresh parsley, chopped

Servings: persons

6 ounces mushroom caps, portobello
⅔ cup cooked ham, about 3 ounces, chopped
1 cup yellow onion, chopped
2 tablespoons shallots, minced
⅔ cup low-sodium low-fat chicken broth
2 ½ cups parsnips, shredded, about 1 pound
¼ teaspoon black pepper
½ cup gouda cheese, shredded, about 2 ounces
nonstick cooking spray
¼ cup dry breadcrumbs
2 tablespoons fresh parsley, chopped

1
.Preheat oven to 375.
2
Remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills.
3
Chop to measure 3 1/2 cups.
4
Heat a large skillet over medium-high heat.
5
Add chopped ham; saute 2 minutes stirring frequently.
6
Add onion and shallots; saute 5minutes or until tender.
7
Add mushroom and broth, cook 5 minutes stirring frequently.
8
Add parsnip and pepper, cook 5 minutes, stirring frequently.
9
Remove from heat; stir in cheese.
10
Spoon mixture into a 2-quart baking dish coated with cooking spray.
11
Combine breadcrumbs and parsley sprinkle over mushroom mixture.
12
Bake at 375 for 10 minutes or until golden brown.

246

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 mushroom caps, portobello, ⅔ cup cooked ham, about 3 ounces, chopped, 1 cup yellow onion, chopped, 2 tablespoons shallots, minced, and more.

Yes, Parsnip & 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 & Portobello Casserole

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