Sunday, November 21, 2010

Parsnip and Portobello Casserole

This side dish casserole is made up of a delightfully surprising blend of ingredients - it's sure to get even picky eaters to eat their root vegetables!

  • 6 ounces portobello mushroom caps
  • Cooking spray
  • 2/3 cup chopped vegan ham slices (such as Yves Veggie)
  • 1 cup chopped yellow onion
  • 2 tablespoons minced shallots
  • 2/3 cup vegetable broth
  • 2 and 1/2 cups shredded parsnip
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Gouda Sheese
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons chopped fresh parsley.
1. Scrape the brown gills from the undersides of the portobello caps with a spoon and discard the gills.  Chop the mushroom caps to equal 3 and 1/2 cups, and set aside.

2. Heat a large skillet coated with cooking spray over medium-high heat.  Add the chopped ham and saute for 2 minutes, stirring frequently.  Add the onion and shallots; saute 5 minutes.  Add the chopped portobello and the vegetable broth; cook for 5 minutes, stirring frequently.  Finally, add the shredded parsnip and the black pepper; cook for 5 minutes, stirring frequently.

3. Remove from heat and stir in the shredded Gouda.

Note: Sheese is a UK company making vegan cheeses, but luckily you can now buy their products in the States through online retailers such as

4. Spoon the mixture into a 2-quart baking dish coated with cooking spray.

5. In a small bowl, combine the breadcrumbs and parsley; sprinkle over the casserole.  Bake at 375 degrees for 10 minutes - the casserole should be golden brown by the end.  I served this with the lentil-sage slices from Field Roast, and some steamed baby carrots on the side.

Nutrition Info:
4 servings (3/4 cup), Calories 227 

Tasting Notes:
Interestingly, the various ingredients of this dish didn't quite seem to make a coherent whole. The shredded parsnip felt out of place with the cubes of mushroom and ham, for one thing. But I love the taste of Gouda Sheese, veggie ham, portobello mushrooms etc. all on their own.  So despite the fact that the ingredients added up to a rather disparate whole, that whole was, quite simply, delicious.  I'd make this again in a heartbeat.


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