Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Fat-free milk; divided |
| 8 cups | Cubed country or peasant bread; (about 12 ounces) |
| \N \N | ; (2-inch) |
| 2 \N | Portobello mushrooms; (4-ounce) |
| 2 teaspoons | Vegetable oil |
| 6 cups | Quartered cremini mushrooms; (about 12 ounces) |
| ½ cup | Chopped fresh parsley |
| 2 teaspoons | Chopped fresh or 1/2 teaspoon dried |
| \N \N | ; rosemary |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 1 \N | Garlic clove; minced |
| 3 larges | Eggs |
| 1 large | Egg white |
| \N \N | Cooking spray |
| 1 cup | Shredded gruyere cheese; divided (4 ounces) |
1. Combine 2 cups 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. 2. Preheat oven to 375ø
3. Heat oil in a large nonstick skillet over medium-high heat until hot.
Add portobello and cremini mushrooms, and saut‚ 4 minutes. Stir in parsley, rosemary, salt, pepper, and garlic; saut‚, 1 minute.
4. Combine 1 cup milk, eggs, and egg white, and stir with a whisk. Spoon 2 cups bread mixture into a 2-quart casserole coated with cooking spray. Top with the mushroom mixture; sprinkle with ⅓ cup cheese. Top with remaining bread mixture and ⅔ cup cheese. Pour egg mixture over top. Bake at 375ø for 45 minutes or until set. Yield: 6 servings.
CALORIES 368 (30% from Fat); FAT 12.1g (sat 5.2g, mono 4g, poly 2.2g); PROTEIN 20.9g; CARB 42.8g; FIBER 2.8g; CHOL 135mg; IRON 3.2mg; SODIUM 602mg; CALC 394mg
NOTES : You'll want to use truly stale, sturdy bread here so that the pudding offers some texture and doesn't turn gummy. Chunks of olive bread, focaccia or bakery bread are ideal candidates. Leave the crusts on-they look and taste really good once they've browned and crisped in the oven.
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.