Try this Double Mushroom Bread Pudding recipe, or contribute your own.
Suggest a better descriptionCombine 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. Recipe by: Cooking Light, March, 1999
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 6 servings | ||
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Calories: 195 | ||
Calories from Fat: 123 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 187.3mg | 6 % | |
Potassium 210.8mg | 6 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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