Ham, Mushroom, and Gruyere Strata
Kealin
ingredients
- 1 teaspoon olive oil
- 1 1/2 cups thinly sliced shallots
- 6 cups sliced cremini mushrooms (about 14 ounces)
- 1/2 cup chopped reduced-fat ham
- 1/4 cup chopped fresh parsley
- 12 (1-ounce) slices hearty white bread, cut into 1/2-inch cubes (about 9 cups)
- Cooking spray
- 1 cup (4 ounces) shredded Gruyere or other Swiss cheese
- 1 2/3 cups fat-free milk
- 1 cup egg substitute
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives (optional)
directions
- 1
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, sauté 3 minutes or until translucent. Add mushrooms, and sauté 7 minutes or until mushrooms release moisture. Cool slightly. Stir in ham and parsley.
- 2
Arrange half of bread in a 13 x 9-inch baking dish coated with cooking spray. Top bread with half of the mushroom mixture and 1/2 cup of shredded cheese. Repeat layers with remaining bread, mushroom mixture, and 1/2 cup cheese.
- 3
Combine milk and next 4 ingredients (through pepper), stirring with a whisk; pour evenly over bread mixture. Cover with foil coated with cooking spray. Refrigerate for 8 hours.
- 4
Preheat oven to 350˚.
- 5
Remove strata from refrigerator, and let stand at room temperature 15 minutes. Bake strata, covered, at 350˚ for 30 minutes. Uncover and bake an additional 20 minutes or until set and golden brown. Sprinkle with chives, if desired.
Source: Kealin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews