Mushroom And Cheese Strata Recipes

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BROCCOLI, MUSHROOM, AND CHEESE BREAKFAST STRATA



Broccoli, Mushroom, and Cheese Breakfast Strata image

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Nonstick cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs and 8 egg whites
2 cups low-fat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

CHEESY HAM AND MUSHROOM STRATA



Cheesy Ham and Mushroom Strata image

Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

Unsalted butter, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese
6 ounces diced ham

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  • Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F.
  • Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

MUSHROOM AND CHEESE STRATA



Mushroom and Cheese Strata image

Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.

Provided by Bev I Am

Categories     Breakfast

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or 2 tablespoons butter
4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini)
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Fontina cheese (1 ounce)
2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley)
5 cups French bread or 5 cups Italian bread, cubes
2 ounces prosciutto or 2 ounces Canadian bacon, chopped
4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated
1 3/4 cups milk
1/2 cup single cream or 1/2 cup light sour cream
1 tablespoon dijon-style mustard
1/8 teaspoon pepper
fresh thyme sprig

Steps:

  • Preheat oven to 325 degrees F.
  • 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.

MUSHROOM SAUSAGE STRATA



Mushroom Sausage Strata image

This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! -Julie Sterchi, Jackson, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
10 slices whole wheat bread, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 large eggs
1 cup 2% milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses. , In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean. , Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 296 calories, Fat 19g fat (8g saturated fat), Cholesterol 170mg cholesterol, Sodium 491mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

MUSHROOM AND THREE-CHEESE STRATA



Mushroom and Three-Cheese Strata image

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread's shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Categories     Cheese     Dairy     Egg     Mushroom     Vegetable     Breakfast     Bake     Vegetarian     Goat Cheese     Parmesan     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup (1/2 stick) butter
1 pound fresh shiitake mushrooms, stemmed, caps sliced
8 cups (packed) 1-inch pieces Wonder Bread or other white bread (about 12 slices)
2 1/4 cups whole milk
1 1/2 cups half and half
5 large eggs
3/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
9 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 2 1/2 cups)
1 1/2 cups (packed) grated Parmesan cheese (about 4 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
  • Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
  • Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
  • Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bake strata uncovered until firm in center, puffed and golden, about 1 hour.

STRATA WITH MUSHROOMS AND CHARD



Strata With Mushrooms and Chard image

I make stratas - savory bread puddings - when I find myself with a stale baguette on hand, even if it's so hard that the only way to slice it is to saw it. A strata is as comforting as macaroni and cheese, and it makes a great one-dish meal.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course, side dish

Time 2h

Yield Serves four to six

Number Of Ingredients 13

1/2 pound stale bread, sliced about 3/4 to 1 inch thick
3/4 ounce dried mushrooms
8 ounces Swiss chard, stemmed and cleaned
2 garlic cloves, 1 cut in half, green shoots removed, the other minced
1 1/2 cups low-fat milk
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce Parmesan cheese, grated (1/4 cup, tightly packed)
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt
freshly ground pepper
4 large eggs
1/2 teaspoon salt

Steps:

  • If the bread is soft, toast it lightly and rub each slice front and back with the cut clove of garlic. Cut in 1-inch dice. If the bread is stale, just rub the slices with garlic and cut them into 1-inch dice. Place in a very large bowl, and toss with 2/3 cup of the milk. Set aside.
  • Place the dried mushrooms in a bowl or a Pyrex measuring cup, and cover with 1 1/2 cups boiling water. Allow to sit for 30 minutes. Set a strainer over a bowl, line with cheesecloth, a coffee filter or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all of the broth. Rinse, away from the strainer, in several changes of water to wash off sand. Squeeze out excess water. Chop coarsely. Measure out 1 cup of the mushroom broth, and combine with the remaining milk.
  • Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish or gratin. Heat a large skillet over medium-high heat, and add the chard. Stir until the leaves begin to wilt in the liquid left on them after washing. Cover the pan, and let the chard steam until it has completely collapsed, about two minutes. Uncover and stir. When all of the chard has wilted, remove from the pan and rinse briefly with cold water. Press or squeeze out excess liquid. Chop coarsely and set aside.
  • Add 1 tablespoon of the olive oil to the pan, turn the heat down to medium and add the minced garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the reconstituted mushrooms, the rosemary and the chard. Stir together for a couple of minutes, and season to taste with salt and pepper. Remove from the heat, and transfer to the bowl with the bread cubes. Add the cheeses, and toss together. Arrange in the baking dish.
  • Beat together the eggs in a medium bowl. Add salt to taste (I use 1/2 to 3/4 teaspoon), the remaining milk and the mushroom broth. Add a few twists of the peppermill and pour over the bread. Press the bread down into the custard mixture. Sprinkle a little Parmesan over the top, and drizzle on the remaining olive oil. Place in the oven, and bake 40 to 50 minutes, until puffed and browned. Remove from the oven, and serve hot or warm.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 473 milligrams, Sugar 6 grams, TransFat 0 grams

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