Grits Casserole with Mushrooms, Prosciutto, and Provolone

Grits Casserole with Mushrooms, Prosciutto, and Provolone
17 Ingredients
  • 5 cups water
  • 1 1/4 cups stone-ground yellow grits
  • 3/4 cup (3 ounces) shredded sharp provolone cheese, divided
  • 1 teaspoon salt, divided
  • Cooking spray
  • 1 1/2 teaspoons butter
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups thinly sliced portobello mushrooms (about 6 ounces)
  • 3 cups thinly sliced shiitake mushroom caps (about 4 1/2 ounces)
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped prosciutto (about 3 ounces)
  • 1/3 cup dry white wine
  • 3 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 tablespoon minced fresh parsley
Nutrition
322
16% daily value
6 servings
                                       
                                            balanced, low-​sugar, gluten-​free
     

Fat

20% 13

Saturated

23% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 30

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

32% 16

Cholesterol

38% 115

Sodium

37% 895

Calcium

14% 144

Magnesium

8% 34

Potassium

9% 407

Iron

12% 2

Zinc

17% 2

Phosphorus

38% 268

Vitamin A

9% 85

Vitamin C

3% 3

Thiamin (B1)

45% 1

Riboflavin (B2)

34% 0

Niacin (B3)

26% 4

Vitamin B6

26% 0

Folate equivalent (total)

29% 116

Folate (food)

- 43

Folic acid

- 43

Vitamin B12

24% 1

Vitamin D

240% 36

Vitamin E

3% 0

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 319
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