Best Mushroom And Cheese Strata Recipes

MUSHROOM AND CHEESE STRATA

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.

BROCCOLI, MUSHROOM, AND CHEESE BREAKFAST STRATA

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.

MUSHROOM AND THREE-CHEESE STRATA

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.

MUSHROOM AND CHEESE STRATA

Steps:

• In a large skillet cook onion and garlic in hot butter over medium heat for 2 minutes. Add mushrooms and cook about 3 minutes more or till tender, stirring occasionally. Remove from heat. In a small mixing bowl combine the mozz, fontina and herbs. In a greased 2 quart square baking digh place half the bread cubes. Top with the mushroom mixture, cheese mixture, and bacon. Top with the remaining bread cubes. In a mixing bowl combine beaten eggs, milk, sour cream, mustard and pepper. Pour over layers in dish. Cover and chill in the refreigerator for 2-24 hours. Bake, uncovered in a a 325 oven for 55-60 minutes or till knife inserted near the center comes out clean. Let stand 10 minutes. To seve, cut into squares; garnish with fresh thme sprigs. Makes 6 servings

SWISS CHEESE AND MUSHROOM STRATA

Steps:

• 1. Do NOT use a stoneware casserole dish for this--it will break your dish in the last step when you add the mushroom soup!
• 2. Mix and warm the chopped mushrooms (3 varieties of your choice) in melted butter. Add onions, peppers, salt and pepper. Heat to warm and bubbly.
• 3. Slice French bread into thick 1" slices. Butter both sides of of bread, cut into large pieces and toss 1/3 into sprayed or oiled casserole dish. Top with mushroom mixture.
• 4. Add next 1/3 of buttered and diced bread to the top of the mushrooms.
• 5. Add cubed Swiss cheese to the top of the bread.
• 6. Mix eggs with milk or half and half and pour over the casserole dish. Add a dash of thyme over the top.
• 7. Add remaining buttered, cubed bread to the top.
• 8. Cover and let sit for 24 hours in the refrigerator. Bake at 350 for 45 minutes. Mix 1 can of cream of mushroom soup with 1/2 can water. Spread over the top of the hot casserole and bake for and additional 30 minutes.