Yields 4 generous servings
155 calories, 9 g fat, 8 g protein, 13 g carbohydrates, 2.7 g fiber
½ lb mushrooms, ends discarded and thinly sliced
1 tbsp olive oil
2 tbsp finely chopped shallots or scallions
2 tsp lemon juice
1/3 cup vegetable broth
salt and pepper to taste
2 tbsp finely chopped fresh parsley (or 2 tsp dried)
½ cup grated parmesan cheese
Melt oil in saucepan and add shallots or scallions. Stir-fry about 1 minute. Add mushrooms and sprinkle with lemon juice. Stir-fry briefly until mushrooms are wilted. Add carrots and stir-fry about 1 minute more. Add broth and bring to boil. Cover and cook about 10 minutes. Uncover and cook until all liquid is evaporated, taking care not to burn vegetables.
Put mixture into food processor container and blend thoroughly. Scrape mixture back into the saucepan. Meanwhile preheat broiler to high. Add salt pepper, parsley, and egg to the carrot and mushroom mixture. Beat well and heat.
Spoon hot mixture into a 1 quart baking dish and smooth top. Sprinkle parmesan cheese evenly on top. Broil about 6 inches from heat for about 5 minutes until top is golden. Serve immediately.