Ingredients for Spinach Mushroom Strata
- Frozen Spinach
- Unsalted Butter
- 1 medium onion, chopped
- 8 oz (225g) sliced mushrooms
- 1/2 teaspoon salt
- Black Pepper
- pinch of nutmeg
- Whole Wheat Bread
- 4 oz (115g) grated Gruyere cheese
- Parmesan Cheese
- 1 1/2 cups (355ml) milk
- 3 large eggs
- Dijon Mustard
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How to Make Spinach Mushroom Strata
- Preheat oven to 350°F (175°C).
- Squeeze excess liquid from 10 oz (280g) fresh spinach and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 8 oz (225g) sliced mushrooms. Cook until softened, about 5-7 minutes.
- Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Cook for 1 minute.
- Add the squeezed spinach, stir to combine, and remove from heat.
- In a lightly buttered 1 1/2 to 2-quart casserole dish, layer one-third of 6 cups (140g) cubed stale bread, then one-third of the spinach mixture, one-third of 4 oz (115g) grated Gruyere cheese, and one-third of 2 oz (55g) grated Parmesan cheese.
- Repeat layers twice, ending with a cheese layer.
- In a medium bowl, whisk together 3 large eggs, 1 1/2 cups (355ml) milk, and 1 teaspoon Dijon mustard.
- Pour the egg mixture evenly over the casserole.
- Let the strata sit for at least 15 minutes to allow the bread to absorb the liquid. (Optional: Refrigerate overnight for even better flavor).
- Bake for 45-55 minutes, or until golden brown and set in the center. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
13g
Fat
63g
Carbs
4g
