Spinach-Mushroom Strata

Recipe from

Nutritional Information

Calories 389
Caloriesfromfat 24 %
Fat 10.5 g
Satfat 5.2 g
Monofat 3.5 g
Polyfat 1 g
Protein 23.8 g
Carbohydrate 50.5 g
Fiber 6 g
Cholesterol 98 mg
Iron 5.1 mg
Sodium 944 mg
Calcium 472 mg

Ingredients

1 cup part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 garlic clove, minced
12 (1-ounce) slices stale Italian bread
1 teaspoon olive oil
4 cups sliced cremini mushrooms (about 8 ounces)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
2 (10-ounce) packages fresh spinach
2 1/2 cups 1% low-fat milk
2 large eggs
1 large egg white
Dash of ground nutmeg
1 1/2 cups fresh breadcrumbs (about 3 slices)

Preparation

Combine first 3 ingredients. Spread 4 teaspoons cheese mixture evenly over each bread slice; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 3 minutes. Sprinkle with 1/4 teaspoon salt and pepper. Remove mushrooms from skillet. Gradually add spinach to skillet; sauté 3 minutes or until spinach wilts, stirring frequently. Place spinach in a colander, pressing with the back of a spoon until barely moist. Coarsely chop spinach; stir into mushrooms.

Arrange 6 bread slices in a single layer in a 13 x 9-inch baking dish. Top with half of the spinach mixture. Repeat layer with remaining bread slices and spinach mixture. Combine 1/4 teaspoon salt, milk, eggs, egg white, and nutmeg; stir with a whisk until well-blended. Pour the milk mixture over the spinach mixture. Cover and chill for 8 hours or overnight.

Preheat oven to 400°.

Uncover strata, and sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.

Note:

Deborah Madison,

March 1999