Yield: 6 servings
|3 cups||Fat free milk; divided|
|8 cups||Cubed; (2") country or|
|; peasant bread,|
|; (about 12 ounces)|
|2||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||Black pepper|
|1||Clove garlic; minced|
|1 large||Egg white|
|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.