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Mushroom, Leek & Asiago Strata

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This is a delicious savoury bread dish, sort of a cross between a bread pudding and a traditional stuffing.  It makes a wonderful side to a holiday meal or brunch dish.  Make it the night before, refrigerate overnight, and bake in the morning if that’s more convenient for you!



1 sliced loaf whole grain bread, left out to dry overnight, then cubed (about 6 c.)

2 tbsp coconut oil

4 portobello mushroom caps, cleaned and diced

2 leeks, white parts only, sliced lengthwise and chopped

2 cloves of garlic, crushed

1 c. finely chopped spinach or kale (de-stemmed)

2.5 c. almond or cow’s milk, divided

1 tbsp fresh tarragon (or 1 tsp dried)

1 tsp dried thyme

1/2 tsp sea salt, divided

1/4 tsp pepper

4 eggs

1/2 c. egg whites

1/2 tsp paprika

1 c. grated asiago, divided


To prepare:

Leave sliced bread out overnight to dry, turning once.  Cube bread into 1” cubes.  Set aside.

Preheat oven to 350F.

In a large pan over medium heat, melt the coconut oil then add mushrooms, leeks, and garlic and saute until veggies are soft.  Add spinach or kale and cook until wilted.  Add 1/4 c. of the almond milk to the pan, and stir in the tarragon, thyme, 1/4 tsp of the salt, and the pepper.  Heat through and remove from heat.

In a large bowl, whisk together eggs, egg whites, remaining 2&1/4 c.almond milk, paprika and 1/4 tsp sea salt.  Add the mushroom & leek mixture and mix to combine,  Then add the cubed bread and toss to coat well and distribute veggie & egg mixture fairly evenly.

Grease a 9×11 baking dish.  Pour half the bread and veggies mixture in and spread evenly, then top with 1/2 cup of the asiago.  Add the rest of the bread & veggie mixture and top with remaining asiago.

Bake for 20 minutes, covered, then another 20 minutes uncovered.

Serves 12-16.



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