SCALLOPED PORTOBELLO & CAULIFLOWER

Scalloped Portobello & Cauliflower image

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

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

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 bread crumbs

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.