Parsnip & Portobello Casserole

Submitted by Lizzie_Rodriquez

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• Ready In: 1hr
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

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.