Skip to Content
Makes
Serves: 8
Level
very easy
Prep Time
15
Cooking Time
180
Total Time
255

Ingredients

3 tbsp
olive oil
45 mL
1 pkg
sliced Portabella mushrooms, diced
170 g
2 tbsp
finely diced shallots
30 mL
1 tbsp
chopped fresh thyme
15 mL
6 cups
cubed day-old bread
1.5 L
1 cup
shredded part skim mozzarella cheese
250 mL
6
eggs
2 1/2 cups
milk
625 mL
1/4 tsp
paprika
1 mL
1/4 tsp
cayenne pepper
1 mL
salt and pepper to taste

Method

Step 1
Brush a 9 x 11 in. (23 x 28 cm) baking dish with 1 tbsp (15 mL) oil and set aside. Heat remaining oil in a skillet over medium-high heat and sauté mushrooms and diced shallots until tender. Stir in fresh thyme, season with salt and pepper and cool slightly.
Step 2
In a mixing bowl, toss sautéed mushrooms, cubed bread and 1/2 cup (125 mL) cheese; spread mixture evenly in dish.
Step 3
Whisk together eggs, milk, paprika, cayenne, salt and pepper. Pour egg mixture over the bread mixture, wrap with foil and refrigerate for 3 to 4 hours or overnight.
Step 4
Bake in an oven preheated to 350°F (177°C). After 20 min., remove foil and sprinkle strata with remaining shredded cheese; bake for an additional 20 to 25 min., until the top is golden and bubbly. Cool slightly; cut into squares and serve.
Share This

Characteristics

Potluck Side Dishes Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
250
Fat:
14 g
Saturated Fat:
4.5 g
Carbs:
19 g
Protein:
14 g
Cholesterol:
160 mg
Fiber:
1 g
Sodium:
410 mg