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Ingredientes
- 1/4 c. butter - (60ml)
- 1 lb stemmed and caps of sliced fresh shiitake mushrooms (500grams)
- 1 x roasted and peeled red pepper
- 12 slc 1-inch pcs egg bread
- 2 1/4 c. whole lowfat milk - (560ml)
- 1 1/2 c. cream - (375ml)
- 5 x large Large eggs
- 3/4 c. minced fresh chives - (175ml)
- 2 Tbsp. fresh minced thyme - (30ml)
- 3 x cloves of minced garlic
- 1 1/2 tsp salt - (7.5ml)
- 3/4 tsp grnd black pepper - (3.75ml)
- 2 1/2 c. goat cheese - (625ml)
- 1 1/2 c. grated Parmesan cheese - (375ml)
- 1 c. grated of Fontina cheese - (250ml)
- 1 x salt and pepper
Direcciones
- Preheat oven to 350 F - (175 C)
- Butter the inside of a 3 x 9 glass baking dish and set aside.
- Heat butter in a medium sized skillet. Add in slice mushrooms and saute/fry for 5 min or possibly till tender. Season with salt and pepper and let cold.
- Add in sliced, roasted and peeled red peppers to cooled mushrooms.
- Submerge egg bread cubes in a large bowl of lowfat milk. The egg bread should absorb all the lowfat milk.
- In a separate bowl, whisk together cream, Large eggs, chives, thyme and garlic also add in the striped thyme. Season with salt, pepper and add in crumbled goat cheese and whisk together till fully incorporated.
- In the buttered glass dish a lay half of bread mix down and do not worry if it does not fill the entire base. Top with a layer of mushrooms, add in grated Fontina and parmesan and finely the half and half mix. Repeat layering process using the remaining ingredients.
- Bake mushroom and cheese strata uncovered for 1 hour or possibly till golden and hard in the middle.
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 765 | |
| Calories from Fat 539 | 70% |
| Total Fat 61.18g | 76% |
| Saturated Fat 37.99g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 1676mg | 70% |
| Potassium 405mg | 12% |
| Total Carbs 10.85g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.6g | 5% |
| Protein 43.75g | 70% |
