Scalloped Portobello & Cauliflower

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READY IN: 50mins
Recipe by KathyP53

From Taste of Home magazine. 17 carbs per serving and only 169 calories.

Ingredients Nutrition

Directions

  1. Preheat to 350 degrees.
  2. Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
  3. In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat, simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
  4. In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt, and paprika until blended; gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  5. Place cauliflower in a greased 11X7" baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

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