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Cheesy Mushroom Casserole
Diabetic Living Magazine
“A Southern breakfast favorite, hominy grits form the base of this hearty egg casserole. Team it with a fresh-fruit compote and bran muffins for a terrific brunch.”
Nonstick cooking spray
3 cups water
1 cup quick-cooking (hominy) grits
¾ cup shredded reduced-fat Cheddar cheese
⅛ teaspoon salt
1 (8 ounce) package sliced fresh button mushrooms
1 (6 ounce) package sliced fresh portobello mushrooms or two 3-ounce portobello mushrooms, cleaned and sliced
¼ teaspoon ground black pepper
4 ounces thinly sliced prosciutto, chopped
2 cloves garlic, minced
4 egg whites, lightly beaten
2 eggs, lightly beaten
Snipped fresh parsley (optional)
1Preheat 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 ¼ cup of the cheese and the salt. Spread evenly in the prepared dish.
2Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add button and portobello 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.
3Add egg whites and eggs to the mushroom mixture; stir to combine. Spread over grits in dish. Sprinkle with the remaining ½ 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.