Ingredients
- 6 ounces portobello mushroom caps
- 2/3 cup chopped sugar-cured ham (about 3 ounces)
- 1 cup chopped yellow onion
- 2 tablespoons minced shallots
- 2/3 cup fat-free, less-sodium chicken broth
- 2 1/2 cups shredded parsnip (about 1 pound)
- 1/4 teaspoon black pepper
- 1/2 cup (2 ounces) shredded Gouda cheese
- Cooking spray
- 1/4 cup dry breadcrumbs
- 2 tablespoons chopped fresh parsley
Description
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