Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding

By tommy123400

Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Ingredients
  • 1/4 cup chopped fresh parsley

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh rosemary

  • 2 garlic cloves, minced

  • 2 teaspoons olive oil

  • 3 cups sliced cremini mushrooms (about 6 ounces)

  • 3 cups sliced button mushrooms (about 6 ounces)

  • 2 cups sliced shiitake mushroom caps (about 4 ounces)

  • 1 cup thinly sliced leek

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon black pepper, divided

  • 1 (12-ounce) bottle roasted red bell peppers, drained and chopped

  • 1 1/2 cups 1% low-fat milk

  • 1 cup egg substitute

  • 1 1/4 cups (5 ounces) crumbled goat cheese, divided

  • 8 ounces (1-inch) cubed day-old sourdough bread (about 9 cups)

  • Cooking spray

Directions
  1. Preheat oven to 350°.

  2. Combine parsley, thyme, rosemary, and garlic. Set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, leek, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté 10 minutes or until liquid evaporates and mushrooms are lightly browned. Add half of parsley mixture; cook 1 minute, stirring constantly. Stir in bell peppers. Remove from heat; cool slightly.

  4. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, remaining parsley mixture, milk, egg substitute, and 3/4 cup cheese in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned


Nutritional Facts

Servings
6
Amount per serving Calories
273
Calories from fat
29%
Fat
8.9g
Saturated fat
4.4g
Monounsaturated fat
2.9g
Polyunsaturated fat
0.8g
Protein
17.3g
Carbohydrate
31.9g
Fiber
2.9g
Cholesterol
13mg
Iron
3.9mg
Sodium
766mg
Calcium
174mg

vegetarianism