Parsnip and Portobello Casserole

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup breadcrumbs dry
• 0.7 cup less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh chopped
• 2 ounces gouda cheese shredded
• 3 ounces sugar-cured ham chopped
• 1 pound parsnips shredded
• 6 ounces portobello mushroom caps 
• 2 tablespoons shallots minced
• 1 cup onion yellow chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Remove brown gills from undersides of portobello mushroom caps using a spoon, and discard gills. Chop to measure 3 1/2 cups.
3. Heat a large skillet over medium-high heat.
4. Add chopped ham; saut 2 minutes, stirring frequently.
5. Add onion and shallots; saut 5 minutes or until tender.
6. Add mushroom and broth; cook 5 minutes, stirring frequently.
7. Add parsnip and pepper; cook 5 minutes, stirring frequently.
8. Remove from heat; stir in cheese. Spoon mixture into a 2-quart baking dish coated with cooking spray.
9. Combine breadcrumbs and parsley; sprinkle over mushroom mixture.
10. Bake at 375 for 10 minutes or until golden brown.