Parsnip & Portobello Casserole

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Recipe by Lizzie Rodriquez


Ingredients Nutrition


  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.

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