| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Veg07 | 6 | servings | |
INGREDIENTS
| 3 | c | Fat free milk; divided |
| 8 | c | Cubed; (2") country or |
| ; peasant bread, | ||
| ; (about 12 ounces) | ||
| 2 | 4 oz portobello mushrooms | |
| 2 | ts | Vegetable oil |
| 6 | c | Cremini mushrooms; (about 12 ounces) |
| 1/2 | c | Chopped fresh parsley |
| 2 | ts | Chopped fresh rosemary or 1/2 tsp dried |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | Clove garlic; minced | |
| 3 | lg | Eggs |
| 1 | lg | Egg white |
| Cooking spray | ||
| 1 | c | Shredded Gruyere cheese; divided |
INSTRUCTIONS
Combine 2 cups of milk and bread. Cover and chill 30 minutes, stirring occasionally. Remove brown gills from the undersides of portobellos using a spoon; discard gills and stems. Cut mushroom caps in half; cut halves crosswise into 1/2-inch slices. Preheat oven to 375 ° F. Heat oil in a large nonstick skillet over medium-high heat until hot. Add portobello and cremini mushrooms and saute 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saute 1 minute. Combine 1 cup of milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups of bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with 1/3 cup of cheese. Top with remaining bread mixture and 2/3 cup of cheese. Pour egg mixture over top. Bake 375 ° F for 45 minutes or until set. Recipe by: Cooking Light, March, 1999 Converted by MM_Buster v2.0l.
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