Cheesy Mushroom Strata
Prep Time
Price Per Serving
Cooking Mode
45 mL tbsp. canola oil
1 portobello mushrooms, diced
1 green onion, finely chopped
15 mL tbsp. fresh thyme leaves
To taste salt and pepper
1.5 L cup cubed day-old bread
250 mL cup grated mozzarella cheese
6 eggs
625 mL cup milk
1 mL tsp paprika
1 mL tsp Cayenne pepper
1 Sweet Kale salad kit
45 mL tbsp. canola oil
1 portobello mushrooms, diced
1 green onion, finely chopped
15 mL tbsp. fresh thyme leaves
To taste salt and pepper
1.5 L cup cubed day-old bread
250 mL cup grated mozzarella cheese
6 eggs
625 mL cup milk
1 mL tsp paprika
1 mL tsp Cayenne pepper
1 Sweet Kale salad kit
Directions
1Brush a 23 x 28 cm (9 x 9 in.) oven-safe dish with 15 mL (1 tbsp.) of oil and set aside. Heat remaining oil in a skillet set over medium-high heat and sauté mushrooms and shallots until tender. Add fresh thyme, season with salt and pepper and allow to cool slightly.
2Combine sautéed mushrooms, bread cubes and 125 mL (½ cup) of cheese in a bowl; spread mixture evenly in dish.
3Whisk together eggs, milk, paprika, cayenne pepper and season with salt and pepper to taste. Pour egg mixture over bread mixture, wrap with foil and refrigerate for 3–4 hours or overnight.
4Preheat oven to 177 °C (350 °F).
5Cook for 20 minutes; then remove foil and sprinkle with remaining shredded cheese. Continue cooking for an additional 20–25 minutes until the top is golden and bubbling. Cool slightly; cut into squares and serve with a green salad.
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Personal Note
Personal Note