Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 2 cups chopped portobello mushrooms
- 2 medium garlic cloves, freshly minced
- 1/2 small red onion, slivered
- 1 teaspoon chopped fresh rosemary leaves
- 2 slices light (not grainy) whole-wheat bread, cut into small cubes
- 4 oz. low-fat Cheddar cheese, finely grated
- 2 cups egg substitute
- 1/4 cup fat-free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- butter-flavored cooking spray
Makes four servings.
Per serving:
155 calories, 20 grams protein. 12 grams carbohydrates, 3 grams fat (1 gram saturated). 1 gram fiber, 560mg sodium
Spray a 10-inch nonstick frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
Spray a 1-quart, 6-1/2 inch round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the veggie mixture. Repeat.
In a large bowl, mix egg substitute, milk, salt, and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours.
Remove plastic wrap and bake the casserole at 350° for 45 to 55 minutes or until set in the center. Let stand for 5
minutes. Serve hot.
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