- 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.
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 veganessentials.com.
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.
4 servings (3/4 cup), Calories 227
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.