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Ingredients
- 3 cups chopped leeks 1½ cups diced celery
- 1 lb. shiitake mushrooms, sliced
- 2 Tbsp. olive oil, divided
- 1 tsp. salt, divided
- 2 cups low-sodium chicken broth
- 1 Tbsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh sage
- 1 cup chopped fresh parsley ¼ cup chopped fresh chives ½ tsp. pepper 1 egg 1 egg white ½ cup skim milk 1 (
- 1 lb.) loaf white whole wheat bread, cubed
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 350ºF. Coat a 9" x 13" baking pan with cooking spray.
- In a 12" non-stick sauté pan, sauté the shiitake mushrooms in 1 tablespoon olive oil over medium-high heat until browned and moisture has evaporated (6-8 minutes).
- Add ¼ teaspoon salt, reduce heat to medium, and stirring frequently, continue cooking until mushrooms are dark brown and caramelized (6-8 minutes). Move the mushrooms to a large bowl and set aside.
- To the same pan, add remaining 1 tablespoon olive oil. Sauté leeks and celery with ½ teaspoon salt until soft (6-7 minutes). Transfer to bowl with mushrooms.
- In the same pan, add stock, thyme, rosemary, and sage and simmer for 1 minute.
- Transfer stock to the bowl of vegetables. Stir in the parsley, chives, and pepper. Set aside.
- Beat the egg and egg white together with milk and remaining ¼ teaspoon salt. Stir egg/milk mixture and bread into the vegetables. Transfer to prepared baking dish and bake until set and brown (30-35 minutes).
