- 2 cups chopped portobello mushrooms
- 2 medium cloves garlic, minced
- 1/2 small red onion, chopped
- 1 teaspoon chopped fresh rosemary leaves
- 2 (1 ounce) slices light (not grainy) whole-wheat bread, cubed
- 4 ounces low-fat cheddar cheese, shredded
- 2 cups egg substitute
- 1/4 cup fat-free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Butter-flavored cooking spray
- Spray a 10-inch nonstick frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
- Spray a 1-quart, 6 1/2-inch round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the veggie mixture. Repeat.
- In a large bowl, mix egg substitute, milk, salt, and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours.
- Remove plastic wrap and bake the casserole at 350 degrees F for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.