3 c Fat free milk; divided
8 c Cubed; (2″) country or
; peasant bread,
; (about 12 ounces)
2 4 oz portobello mushrooms
2 ts Vegetable oil
6 c Cremini mushrooms; (about 12
-ounces)
1/2 c Chopped fresh parsley
2 ts Chopped fresh rosemary or
-1/2 tsp dried
1/4 ts Salt
1/4 ts Black pepper
1 Clove garlic; minced
3 lg Eggs
1 lg Egg white
Cooking spray
1 c Shredded Gruyere cheese;
-divided
Combine 2 cups of 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 1/2-inch slices.
Preheat oven to 375 ? F.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add
portobello and cremini mushrooms and saute 4 minutes. Stir in parsley,
rosemary, salt, pepper, and garlic; saute 1 minute.
Combine 1 cup of milk, eggs, and egg white, and stir with a whisk. Spoon 2
cups of bread mixture into a 2-quart casserole coated with cooking spray.
Top with the mushroom mixture; sprinkle with 1/3 cup of cheese. Top with
remaining bread mixture and 2/3 cup of cheese. Pour egg mixture over top.
Bake 375 ? F for 45 minutes or until set.
Yields
6 servings