1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
4 cups assorted sliced fresh mushrooms such as oyster, shiitake, button, white, and/or crimini
1/2 cup shredded mozzarella cheese
1/4 cup shredded fontina cheese
2 tablespoons assorted snipped fresh herbs, such as basil, oregano, thyme, and/or parsley
5 cups French or Italian bread cubes
2 ounces prosciutto or Canadian-style bacon, chopped
1 cup frozen or refrigerated egg substitute, thawed
1-3/4 cups milk
1/2 cup regular or light dairy sour cream
1 tablespoon Dijon-style mustard
1/8 teaspoon pepper
Fresh thyme sprigs
Preheat oven to 325 degrees. In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes. Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally. Remove from heat.
In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
In a greased 2-quart square baking dish place half of the bread cubes. Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon. Top with the remaining bread cubes.
In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper. Pour over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.
Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes. To serve, cut into squares; garnish with fresh thyme sprigs.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 330; Total Fat: 19g; Saturated Fat: 7g; Cholesterol: 167mg; Sodium: 582mg Carbohydrates: 23g; Fiber: 1g; Protein: 17g
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