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    You are in: Home / Recipes / Parsnip & Portobello Casserole Recipe
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    Parsnip & Portobello Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Lizzie Rodriquez's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      .Preheat oven to 375.
    2. 2
      Remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills. Chop to measure 3½ cups.
    3. 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. 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:

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    Nutritional Facts for Parsnip & Portobello Casserole

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 181.3
     
    Calories from Fat 42
    23%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.6 g
    8%
    Cholesterol 21.1 mg
    7%
    Sodium 76.2 mg
    3%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 5.4 g
    21%
    Sugars 6.8 g
    27%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    low-sodium low-fat chicken broth

    gouda cheese

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