Use any combination, or just one type, of your favorite mushrooms for this earthy vegetarian entrée. Crumbled feta cheese makes a fine substitute for goat cheese.
Yield 6 servings
Ingredients
* 1/4 cup chopped fresh parsley
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh rosemary
* 2 garlic cloves, minced
* 2 teaspoons olive oil
* 3 cups sliced cremini mushrooms (about 6 ounces)
* 3 cups sliced button mushrooms (about 6 ounces)
* 2 cups sliced shiitake mushroom caps (about 4 ounces)
* 1 cup thinly sliced leek
* 1/2 teaspoon salt, divided
* 1/4 teaspoon black pepper, divided
* 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
* 1 1/2 cups 1% low-fat milk
* 1 cup egg substitute
* 1 1/4 cups (5 ounces) crumbled goat cheese, divided
* 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)
* Cooking spray
Preparation
Preheat oven to 350°.
Combine parsley, thyme, rosemary, and garlic. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
Nutritional Information
Calories:273 (29% from fat)
Fat:8.9g (sat 4.4g,mono 2.9g,poly 0.8g)
Protein:17.3g
Carbohydrate:31.9g
Fiber:2.9g
Cholesterol:13mg
Iron:3.9mg
Sodium:766mg
Calcium:174mg
Marie Simmons, Cooking Light, OCTOBER 2004
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