Cheesy Mushroom Strata

Prep time: 35min
Total time: 75min
Serves 8
3 tbsp
Pure 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
Part Skim Mozzarella Shredded Cheese
250 mL
6
Large Eggs
0
2 1/2 cups
milk
625 mL
1/4 tsp
paprika
1 mL
1/4 tsp
cayenne pepper
1 mL
0
Salt and pepper to taste
0
1/8 of the recipe
calories
250
fat
14 g
saturated fat
4.5 g
carbs
19 g
protein
14 g
cholestrol
160 mg
fibre
1 g
sodium
410 mg
potassium
250 mg

Directions

  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.

  2. In a mixing bowl, toss sautéed mushrooms, cubed bread and 1/2 cup (125 mL) cheese; spread mixture evenly in dish.

  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.

  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.