| 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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