Parsnip & Portobello Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 ounces mushroom caps, portobello
• 2/3 cup cooked ham, about 3 ounces, chopped
• 1 cup yellow onion, chopped
• 2 tablespoons shallots, minced
• 2/3 cup low-sodium low-fat chicken broth
• 2 1/2 cups parsnips, shredded, about 1 pound
• 1/4 teaspoon black pepper
• 1/2 cup gouda cheese, shredded, about 2 ounces
• nonstick cooking spray
• 1/4 cup dry breadcrumbs
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 .preheat oven to 375.
• 2 remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills. chop to measure 3½ cups.
• 3 heat a large skillet over medium-high heat. add chopped ham; sauté 2 minutes stirring frequently. add onion and shallots; sauté 5minutes 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 375° for 10 minutes or until golden brown.