Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Fat free milk; divided |
| 8 cups | Cubed; (2\") country or |
| \N \N | ; peasant bread, |
| \N \N | ; (about 12 ounces) |
| 2 \N | 4 oz portobello mushrooms |
| 2 teaspoons | Vegetable oil |
| 6 cups | Cremini mushrooms; (about 12 ounces) |
| ½ cup | Chopped fresh parsley |
| 2 teaspoons | Chopped fresh rosemary or 1/2 tsp dried |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 1 \N | Clove garlic; minced |
| 3 larges | Eggs |
| 1 large | Egg white |
| \N \N | Cooking spray |
| 1 cup | Shredded Gruyere cheese; divided |
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 ½-inch slices. Preheat oven to 375ø 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 ⅓ cup of cheese. Top with remaining bread mixture and ⅔ cup of cheese. Pour egg mixture over top.
Bake 375 ø F for 45 minutes or until set.
Recipe by: Cooking Light, March, 1999 Converted by MM_Buster v2.0l.