October 21, 2010

Cheesy Mushroom Casserole

From Diabetic Living Online


A southern breakfast favorite, hominy grits form the base for this hearty egg casserole. Team it with a fresh fruit compote and bran muffins for a terrific company brunch.

SERVINGS: 6 (1 1/3 cup) servings




Nonstick cooking spray

3 cupswater

1 cupquick-cooking (hominy) grits

3/4 cupshredded reduced-fat cheddar cheese

1/8 teaspoonsalt

1 8-ounce packagesliced fresh button mushrooms

1 6-ounce packagesliced fresh portobello mushrooms or two 3-ounce portobello mushrooms, cleaned and sliced

1/4 teaspoonground black pepper

4 ouncesthinly sliced prosciutto, chopped

2 clovesgarlic, minced

4 egg whites, lightly beaten

2 eggs, lightly beaten

Snipped fresh parsley (optional)


1. Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large saucepan, bring water to boiling. Gradually stir in grits. Reduce heat to low. Cook, uncovered, for 5 to 7 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup of the cheese and the salt. Spread evenly in the prepared dish.


2. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms and pepper. Cook about 5 minutes or until tender and any liquid is evaporated, stirring occasionally. Add prosciutto and garlic. Cook and stir for 1 minute more. Cool slightly.


3. Add egg whites and eggs to the mushroom mixture; stir to combine. Spread over grits in dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 25 to 30 minutes or until heated through and egg mixture is set in center. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.




Nutrition Facts Per Serving:


* Servings: 6 (1 1/3 cup) servings

* Calories235

* Total Fat (g)10

* Saturated Fat (g)2

* Monounsaturated Fat (g)1

* Polyunsaturated Fat (g)0

* Cholesterol (mg)81

* Sodium (mg)571

* Carbohydrate (g)23

* Total Sugar (g)2

* Fiber (g)2

* Protein (g)17

* Vitamin A (DV%)0

* Vitamin C (DV%)2

* Calcium (DV%)22

* Iron (DV%)10

Diabetic Exchanges

* Starch (d.e.)1.5

* Vegetables (d.e.).5

* Medium-fat Meat (d.e.)1.5

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