For more information, contact
the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Mushroom,
Ham and Cheese Strata
½ cup chopped onion
1 clove garlic, minced
4 cups assorted sliced fresh mushrooms, such as oyster, shiitake, button, white, and/or cremini
2 Tablespoons assorted snipped fresh herbs, such as basil, oregano, thyme, and/or parsley
5 cups French or Italian bread cubes
2 ounces chopped ham
1 cup of shredded mozzarella
1 cup frozen or refrigerated egg substitute product, thawed
1¾ cups skim milk
½ cup fat-free sour cream
1 Tablespoon Dijon-style mustard
1 Teaspoon pepper
1. In a large skillet cook onion and garlic in hot pan sprayed with cooking spray over medium heat for 2 minutes. Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally. Remove from heat. Add herbs.
2. In a greased 2-quart square baking dish, place half of the bread cubes. Top with mushroom mixture, ham and mozzarella.
3. In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper. Pour over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.
4. Bake, uncovered, in a 325 oven for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes. To serve, cut into squares. If desired, garnish with fresh herb sprigs.
Serves 6. Calories - 483; Fat - 7 gm; Cholesterol - 6 gm.; Sodium - 1080 gm.
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