Parsnip and Portobello Casserole
Parsnip and Portobello Casserole might be just the main course you are searching for. One serving contains 245 calories, 12g of protein, and 8g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of shallots, parsnip, less-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ham you could follow this main course with the Apple Graham Dessert as a dessert.
Instructions
Remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills. Chop to measure 3 1/2 cups.
Heat a large skillet over medium-high heat.
Add chopped ham; saut 2 minutes, stirring frequently.
Add onion and shallots; saut 5 minutes or until tender.
Add mushroom and broth; cook 5 minutes, stirring frequently.
Add parsnip and pepper; cook 5 minutes, stirring frequently.
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.