Spinach and Mushroom Strata

Spinach and Mushroom Strata Recipe

Photo: Con Poulos; Styling: Paige Hicks

This cheesy, meatless casserole is best served straight out of the oven, golden and bubbly.

Serves 6

Cost per Serving:



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2 tablespoons unsalted butter
1 medium onion, chopped
8 ounces sliced mushrooms
1 10-oz. package frozen chopped spinach, thawed, squeezed dry
Salt and pepper
8 slices hearty white bread, cubed (about 7 cups)
1 1/2 cups shredded Swiss cheese
2 cups whole milk
5 large eggs
1 tablespoon Dijon mustard


Hands-on: 25 Minutes
Total: 1 Hour, 10 Minutes

1. Preheat oven to 375°F. Grease a 2 1/2-quart baking dish with cooking spray. In a large skillet, melt butter over medium-high heat. Add onion and mushrooms; cook, stirring, until soft and golden, about 6 minutes. Remove from heat. Add spinach, mix well and season with salt and pepper.

2. Spread about 1/3 of bread cubes on bottom of baking dish, then 1/2 of vegetable mixture and 1/3 of cheese. Repeat with 1/3 of bread, remaining vegetables and another 1/3 of cheese. Top with remaining bread and cheese.

3. In a large bowl, whisk together milk, eggs and mustard. Season with salt and pepper. Pour over strata. Press down on bread mixture with back of a spoon to moisten.

4. Bake until strata is set and center is puffed and golden, 45 to 50 minutes. Serve immediately.

Created date

October 2015

Nutritional Information

Calories 421
Fat 20 g
Satfat 11 g
Protein 23 g
Carbohydrate 38 g
Fiber 4 g
Cholesterol 198 mg
Sodium 503 mg