Triple Mushroom and Cheese Strata

Recipe Courtesy of the Mushroom Council and Hey What's For Dinner Mom?


Three different mushrooms give this super delicious dish a deep and earthy flavor, creating the ultimate strata for easy breakfast entertaining.

Yield: 6 servings

Serving Size: 1/6 of strata


2 tbsp butter
2 portabella mushrooms-cleaned
1/2 pound of shitake mushrooms – cleaned
1/2 pound white button mushrooms – cleaned
loaf of french bread
soft butter amount will vary as to your particular buttering style I went light
1 cup shredded sharp cheese
6 eggs
1 1/2 cups milk or half n half


Melt the butter in a large skillet over medium heat. Remove the stems from all the mushrooms and slice into strips. When the butter is melted reduce heat to medium low, add the portabella mushrooms and cook for a few minute. Add the rest of the mushrooms and slowly cook until they are soft and their liquid has been cooked out, around 10 minutes.

Trim all the crust off the loaf of bread. Cut in slices and butter each slice before cubing. Place a layer of cubes in a 3 quart oven-safe pan. Cover with 1/2 the cheese. Sprinkle on half the cooked mushroom. Repeat layers.

Mix the eggs and milk together. Pour over other ingredients. Cover and refrigerate over night.

Bake for 35-45 minutes in a 350 degree oven.

Nutrition Facts:

Calories: 340; Total Fat: 23g; Saturated Fat: 14g; Cholesterol: 240mg; Sodium: 410mg; Protein: 19g; Total Carbohydrate: 13g; Dietary Fiber: 2g


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