Cheesy spinach and mushroom strata is a delightful dish that’s perfect for family gatherings or a cozy weekend brunch. Originating from Italian cuisine, this dish is a savory bread pudding that combines the heartiness of bread with the rich flavors of cheese, spinach, and mushrooms. It’s a wonderful make-ahead meal, ideal for busy families who want to enjoy a hearty and delicious dish without spending all morning in the kitchen. The layers of bread soaked in a creamy custard and topped with cheese create a comforting and satisfying meal that warms both the heart and the stomach.
This cheesy spinach and mushroom strata pairs beautifully with a fresh green salad tossed with a light vinaigrette, which adds a crisp and refreshing contrast to the rich and savory strata. For a more complete brunch menu, consider serving it alongside crispy bacon or sausage links and a bowl of seasonal fruit salad. A warm cup of coffee or a glass of freshly squeezed orange juice would round out the meal nicely, making it a delightful experience for the whole family.
Cheesy Spinach and Mushroom Strata
Servings: 6
Ingredients
6 cups cubed day-old bread
2 tablespoons olive oil
1 cup sliced mushrooms
3 cups fresh spinach
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
6 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon chopped fresh parsley
Directions
Preheat your oven to 350°F (175°C) and lightly grease a rectangular baking pan.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5 minutes.
Add the spinach to the skillet and cook until wilted, about 2 more minutes. Remove from heat and set aside.
Layer the cubed bread in the prepared baking pan, then evenly distribute the mushroom and spinach mixture over the bread.
Sprinkle the shredded cheddar cheese over the top.
In a large bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until well combined.
Pour the egg mixture evenly over the bread mixture in the baking pan.
Sprinkle the grated Parmesan cheese over the top.
Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the custard is set.
Garnish with chopped fresh parsley before serving.
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