Portobello Mushroom and Vegetable StrataFrom THE INN AT STOCKBRIDGE
Prep Time:30 minutes
Cooking Time:60 minutes
- 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.