Cheesy Mushroom Casserole
Recipe from Diabetic Living

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.


Cheesy Mushroom Casserole

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Servings: 6 (1 1/3 cup) servings
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Casseroles, Casseroles, Diabetic, Eggs, Healthy Breakfast, Healthy Cooking, Healthy Dishes, Healthy Meals, Low Calorie, Low Carb, Low Fat, Mushrooms, Vegetable Casseroles, Vegetables
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 3  cups
    water
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  • 1  cup
    quick-cooking (hominy) grits
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  • 3/4  cup
    shredded reduced-fat cheddar cheese
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  • 1/8  teaspoon
    salt
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  • 1  8-ounce package
    sliced fresh button mushrooms
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  • 1  6-ounce package
    sliced fresh portobello mushrooms or two 3-ounce portobello mushrooms, cleaned and sliced
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  • 1/4  teaspoon
    ground black pepper
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  • 4  ounces
    thinly sliced prosciutto, chopped
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  • 2  cloves
    garlic, minced
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  • 4 
    egg whites, lightly beaten
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  • 2 
    eggs, lightly beaten
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  •  
    Snipped fresh parsley (optional)
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Directions
1.
Preheat oven to 350 degrees 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 information
Calories 235, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 81 mg, Sodium 571 mg, Carbohydrate 23 g, Total Sugar 2 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 22%, Iron 10%. Exchanges: Vegetable .5, Starch 1.5, Medium-Fat Meat 1.5. Percent Daily Values are based on a 2,000 calorie diet
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