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Mushroom and Cheese Strata

Fresh mushrooms for Mushroom and Cheese Strata

Jam packed with flavors this Mushroom and Cheese Strata boasts cheeses, onion, garlic, herbs, prosciutto or Canadian bacon and eggs.


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.

Nutrition Information

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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