Parsnip And Portobello Casserole

• 6 ounces portobello mushroom caps
• 2/3 cup chopped sugar-cured ham (about 3 ounces)
• 1 cup chopped yellow onion
• 2 tablespoons minced shallots
• 2/3 cup fat-free, less-sodium chicken broth
• 2 1/2 cups shredded parsnip (about 1 pound)
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded Gouda cheese
• Cooking spray
• 1/4 cup dry breadcrumbs
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 375u0b0.
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. Add chopped ham; saute 2 minutes, stirring frequently. Add onion and shallots; saute 5 minutes or until tender. Add mushroom and broth; cook 5 minutes, stirring frequently. Add parsnip and pepper; cook 5 minutes, stirring frequently.
4. Remove from heat; stir in cheese. Spoon mixture into a 2-quart baking dish coated with cooking spray. Combine breadcrumbs and parsley; sprinkle over mushroom mixture. Bake at 375u0b0 for 10 minutes or until golden brown.

portobello mushroom, sugarcured, yellow onion, shallots, chicken broth, shredded parsnip, black pepper, gouda cheese, cooking spray, breadcrumbs, parsley

Taken from www.myrecipes.com/recipe/parsnip-portobello-casserole (may not work)