Ingredients
  • 3   cups sliced assorted fresh wild mushrooms (such as cremini, portobello, chanterelle, and/or stemmed shiitake or oyster) (8 ounces)
  • 2   medium shallots, sliced (1/4 cup)
  • 3   cloves garlic, minced
  • 2   tablespoons olive oil
  • 1/4  cup dry sherry or dry white wine
  • 8   ounces rosemary or onion focaccia, cut into 1-inch pieces (about 6 cups)
  • 4   eggs, lightly beaten
  • 2   cups half-and-half or light cream
  • 1   cup shredded Gruyere cheese (4 ounces)
  • 1   tablespoon snipped fresh thyme
  • 1   tablespoon snipped fresh rosemary
  • 1/2  teaspoon salt
  • 1/2  teaspoon coarsely ground black pepper
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Directions
1. 
Grease eight 10-ounce individual casseroles; set aside. In a large skillet, cook mushrooms, shallots, and garlic in hot oil over medium heat about 5 minutes or until tender. Carefully add sherry. Simmer, uncovered, until liquid is nearly evaporated. Transfer mixture to a large bowl. Stir in focaccia pieces.
2. 
In a medium bowl, combine eggs, half-and-half, cheese, thyme, rosemary, salt, and pepper. Pour egg mixture over focaccia mixture, pressing with a wooden spoon to moisten all of the bread.
3. 
Divide mixture among the prepared casseroles. Cover and chill for 2 to 24 hours.
4. 
Preheat oven to 325 degrees F. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 289, Fat, total (g) 18, chol. (mg) 146, sat. fat (g) 8, carb. (g) 18, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 13, vit. A (IU) 534.49, vit. C (mg) 2.36, Thiamin (mg) 0.09, Riboflavin (mg) 0.4, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.79, sodium (mg) 366, Potassium (mg) 270, calcium (mg) 282.71, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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