Mushroom Spinach Strata with Smoked Gouda {A Meatless Monday Recipe

Mushroom Spinach Strata with Smoked Gouda {A Meatless Monday Recipe

I don’t think I had ever heard of strata before I came across this recipe. The picture looked good and the ingredients were all ingredients David and I like. Needing a Meatless Monday recipe, I decided to make my first mushroom spinach strata.

So what is a strata?

A strata is basically a very savory bread pudding. This mushroom spinach strata recipe uses smoked Gouda, which has a very smoky flavor almost like there was bacon in the dish. The smoked Gouda lends a hearty richness to the spinach and mushrooms. David actually thought there was bacon in it just by the smell. I had to change-up the recipe a little bit based on availability and I decided to add a little Gruyère. I had some leftover from making Adult Macaroni and Cheese when we cooked for David’s cousin a few weeks ago.

This mushroom spinach strata is a savory bread pudding made of cubed bread, eggs, cheese mushrooms and spinach made with Gouda and Gruyère cheeses. It is a perfect dish for Sunday brunch, but hearty enough for supper.

Here’s what I did:

Mushroom spinach strata is a savory bread pudding made of bread, eggs, cheese mushrooms and spinach made with Gouda and Gruyere cheeses. Brunch or dinner! | TheMountainKitchen.com

Preheat the oven to 450 degrees F.

Cut the bread into cubes and spread them out onto a large baking sheet; toast in the oven until dry and pale golden, 3 to 5 minutes.

While the bread is toasting, melt the butter in a medium pan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Add the mushrooms, garlic, thyme, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, another 5 to 7 minutes. Next, add the spinach to the mushroom-onion mixture. Toss in the spinach, cook until wilted, about 1 to 2 minutes.

At first, it may seem that there is a lot of spinach, but it will cook down to almost nothing. Keep tossing!

In a large bowl, whisk the eggs, milk, and season with salt and pepper, to taste. Add the cheese and bread to the egg mixture; toss to combine. Transfer the onions, mushrooms and spinach to the bowl with the cheese, bread and egg mixture. Stir until all of the ingredients are distributed evenly. Pour into a small casserole dish and press down on the mixture to flatten it a bit.

Bake, covered, for 10 minutes. After 10 minutes, uncover; bake for an additional 5 minutes or until set in the center.

Let cool briefly, slice, and serve.

Mushroom spinach strata is a savory bread pudding made of bread, eggs, cheese mushrooms and spinach made with Gouda and Gruyere cheeses. Brunch or dinner! | TheMountainKitchen.com

Mushroom spinach strata is a savory bread pudding made of bread, eggs, cheese mushrooms and spinach made with Gouda and Gruyere cheeses. Brunch or dinner! | TheMountainKitchen.com

OH, YES!!

Mushroom spinach strata is a savory bread pudding made of bread, eggs, cheese mushrooms and spinach made with Gouda and Gruyere cheeses. Brunch or dinner! | TheMountainKitchen.com
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Mushroom and Spinach Strata With Smoked Gouda

Mushroom spinach strata is a savory bread pudding made of bread, eggs, cheese mushrooms and spinach made with Gouda and Gruyère cheeses. Brunch or dinner!
Course Breakfast, Main Course
Cuisine American, Meatless Monday, Vegetarian
Keyword bread pudding, cheese, mushroom, Smoked Gouda, spinach, Strata
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 407kcal
Author Debbie Spivey

Ingredients

  • 4 ounce baguette (about a 9-inch piece), cut into 1/2-inch cubes
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion diced
  • 4 ounces shiitake mushrooms chopped
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme chopped
  • Kosher salt and fresh cracked black pepper to taste
  • 5 ounces fresh baby spinach
  • 4 large eggs
  • 1 cup whole milk
  • ¾ cup smoked Gouda cheese grated
  • ¼ cup Gruyère cheese grated

Instructions

  • Heat the oven to 450 degrees F.
  • Cut the bread into cubes and spread them out onto a large baking sheet; toast in the oven until dry and pale golden, 3 to 5 minutes.
  • While the bread is toasting, malt butter in a medium pan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Add the mushrooms, garlic, thyme, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, another 5 to 7 minutes. Next, add the spinach to the mushroom-onion mixture. Toss in the spinach, cook until wilted, about 1 to 2 minutes. 
  • In a large bowl, whisk the eggs, milk, and season with salt and pepper, to taste. Add the cheese and bread to the egg mixture; toss to combine. Transfer the onions, mushrooms and spinach to the bowl with the cheese, bread and egg mixture. Stir until all of the ingredients are distributed evenly. Pour into a small casserole dish and press down on the mixture to flatten it a bit.
  • Bake, covered, for 10 minutes. After 10 minutes, uncover; bake for and additional 5 minutes or until set in the center.
  • Let cool briefly, slice, and serve.

Notes

Recipe adapted from Fine Cooking.

Nutrition

Calories: 407kcal | Carbohydrates: 24g | Protein: 24g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 251mg | Sodium: 634mg | Potassium: 549mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4090IU | Vitamin C: 13mg | Calcium: 504mg | Iron: 3mg
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