Mushroom and Cheese Strata
Elevate your brunch game with this hearty and savory Mushroom and Cheese Strata, a crowd-pleasing baked dish that combines layers of sourdough bread, sautéed mushrooms, and a luxurious blend of Gruyère and Parmesan cheeses. Infused with the fragrant notes of garlic and fresh thyme, this make-ahead recipe is perfect for entertaining or a comforting weekend breakfast. The custard base—made with eggs, whole milk, and a touch of cream—soaks into the bread, creating a fluffy, indulgent texture with a golden, cheesy crust. Whether garnished with fresh parsley for a hint of color or enjoyed as-is, this baked strata is an effortlessly elegant option that balances rich flavor and practicality, with easy prep and the option to refrigerate overnight. Perfect for cozy mornings or celebratory gatherings, this dish will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 6 slices sliced sourdough bread
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cups button mushrooms, sliced
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1.5 cups grated Gruyère cheese
- 0.5 cups grated Parmesan cheese
- 6 large eggs
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or spray it with nonstick cooking spray.
Cut the sourdough bread slices into 1-inch cubes and set them aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes, or until they release their moisture and begin to brown.
Add the minced garlic and thyme to the skillet. Cook for an additional 1–2 minutes, stirring frequently, until fragrant. Remove the skillet from the heat and set the mushrooms aside.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined.
To assemble the strata, spread half of the bread cubes evenly into the prepared baking dish. Top with half of the sautéed mushrooms, half of the grated Gruyère cheese, and half of the Parmesan cheese.
Repeat the layers with the remaining bread cubes, mushrooms, Gruyère cheese, and Parmesan cheese.
Pour the egg and milk mixture evenly over the layered bread and mushrooms in the baking dish. Gently press down on the layers with a spatula to ensure all the bread pieces soak in the liquid.
Cover the baking dish with aluminum foil and let it sit for at least 30 minutes at room temperature. For best results, refrigerate it overnight to allow the flavors to meld together.
Bake the strata, covered, for 30 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the eggs are fully set.
Remove the strata from the oven and let it cool slightly for 5–10 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1546 mg | 515% | |
| Sodium | 6352 mg | 276% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 36.8 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 13.1 mcg | 66% | |
| Calcium | 2801 mg | 215% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
