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Portobello Mushroom and Vegetable Strata


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.