Recipe
Breakfast
Spinach Mushroom Strata
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. chopped onions | ||
| 1 clove(s) garlic, minced | ||
| 8 oz. mushrooms, sliced | ||
| 1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry | ||
| ¾ c. water | ||
| 2 (10.5 oz each) pkg silken tofu | ||
| 1 tbsp. soy sauce | ||
| ¼ tsp. nutmeg | ||
| ⅛ tsp. pepper | ||
| 6 slice(s) whole grain bread, cut into 1/2-inch cubes |
Directions
- Preheat oven to 350 degrees.
- Saute onions, garlic and mushrooms in nonstick skillet until tender, adding a little water if necessary to prevent sticking.
- Remove from heat and stir in chopped spinach.
- In a blender, puree water, silken tofu, soy sauce, nutmeg and pepper. Pour puree into large mixing bowl.
- Stir in spinach mixture and bread cubes.
- Pour mixture into oiled 2-quart casserole. Bake at 350 degrees for 30 to 35 minutes, until top is starting to brown.
Nutrition facts
Servings
166 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 3325mg
- Total Carbohydrates: 23g
- Protein: 13g
Recipe Source:
Iowa Soybean Promotion Board.