Portobello Mushroom and Vegetable Strata

• 4 cups day old Sourdough bread cubed
• 2 green onions, minced with stems
• 2 Tbs. chopped flat leaf parsley
• 3 cups shredded cheddar cheese
• 3 large Portobello mushrooms
• ½ cup diced Red Pepper
• ¼ cup melted butter
• 6 Eggs, Beaten
• 1 tsp. dry mustard
• ½ tsp salt
• 1 Tbs. Basil
• 1 Tbs. Tarragon
• 1 Quart Milk

Great dish to be made ahead for a brunch. Can substitute other ingredients as desired

Butter a 9x13 inch baking pan.

In a large bowl combine the bread, onion and parsley. Spread the mixture in the bottom of the prepared pan. Sprinkle with 1 ½ cups of cheddar cheese. Spread mushrooms and Red pepper. Drizzle with butter. In a small bowl beat the eggs with the mustard, salt, seasonings and milk and pour over the vegetable layer. Top with the remaining cheese.

Refrigerate overnight. Bake in a 350 oven for one hour.