Parsnip & Portobello Casserole

• 6 ounces mushroom caps, portobello
• 23 cup cooked ham, about 3 ounces, chopped
• 1 cup yellow onion, chopped
• 2 tablespoons shallots, minced
• 23 cup low-sodium low-fat chicken broth
• 2 12 cups parsnips, shredded, about 1 pound
• 14 teaspoon black pepper
• 12 cup gouda cheese, shredded, about 2 ounces
• nonstick cooking spray
• 14 cup dry breadcrumbs
• 2 tablespoons fresh parsley, chopped

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

mushroom caps, ham, yellow onion, shallots, chicken broth, parsnips, black pepper, gouda cheese, nonstick cooking spray, breadcrumbs, fresh parsley

Taken from www.food.com/recipe/parsnip-portobello-casserole-378474 (may not work)