Mushroom-Herb Stuffed French Toast

Recipe Courtesy of the Mushroom Council and mushroominfo.com
2011 Taste of Home Every Day, Every Way Recipe Contest Winner
Lisa Huff, Wilton, CT

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Yield: 8 servings

Ingredients

• 1    pound thinly sliced crimini mushrooms
• 4    tablespoons butter, divided
• 1    package (8 ounces) reduced-fat cream cheese
• 2    cups (8 ounces) shredded Gruyere or Swiss cheese, divided
• 4    tablespoons minced chives, divided
• 1    tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
• 1    garlic clove, minced
• 1/8  teaspoon salt
• 1/8  teaspoon pepper
• 16   slices Texas toast
• 4    eggs
• 2    cups 2% milk
• 2    tablespoons butter, melted

Directions

In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts: 1 serving equals 531 calories, 30 g fat (17 g saturated fat), 185 mg cholesterol, 757 mg sodium, 41 g carbohydrate, 2 g fiber, 24 g protein.

Tags: Breakfast, crimini, savory, Taste of Home