Scalloped Portobello & Cauliflower Recipe

By á-1968

Ingredients

• 1 large head cauliflower, broken into florets (about 7 cups)
• 1 pound sliced baby portobello mushrooms
• 3/4 cup water
• 6 tablespoons butter, divided
• 4 shallots, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1-1/4 cups half-and-half cream
• 3/4 cup shredded white cheddar cheese
• 1/4 cup panko (Japanese) bread crumbs

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.

2.
In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.

3.
In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

4.
Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
Yield: 8 servings.
Nutritional Facts

3/4 cup equals 169 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 275 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.