Recipe Image

Cheesy Mushroom Casserole

  • 30 m
  • 1 h
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)


  • 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 ¼ 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 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.
  • 3 Add 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.
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