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Spinach-Mushroom Strata

Yield 6 servings

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. Preheat oven to 400°.

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