Scalloped Portobello Cauliflower Recipes
SCALLOPED PORTOBELLO & CAULIFLOWER
When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., 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 until thickened, 2-3 minutes. , 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, until bubbly and golden brown, 35-40 minutes.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
SCALLOPED PORTOBELLO & CAULIFLOWER
Make and share this Scalloped Portobello & Cauliflower recipe from Food.com.
Provided by KathyP53
Categories Cauliflower
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat to 350 degrees.
- Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.
- 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.
- 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 the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
- Place cauliflower in a greased 11X7" 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.
Nutrition Facts : Calories 235.7, Fat 17.6, SaturatedFat 10.9, Cholesterol 49.9, Sodium 352.3, Carbohydrate 13.9, Fiber 3, Sugar 3.6, Protein 8.2
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