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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup part-skim ricotta cheese |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1 garlic clove, minced |
12 (1-ounce) slices stale italian bread |
1 teaspoon olive oil |
4 cups sliced cremini mushrooms (about 8 ounces) |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper |
2 (10-ounce) packages fresh spinach |
2 1/2 cups 1% low-fat milk |
2 large eggs |
1 large egg white |
dash of ground nutmeg |
1 1/2 cups fresh breadcrumbs (about 3 slices) |
Directions:
1. Combine first 3 ingredients. Spread 4 teaspoons cheese mixture evenly over each bread slice; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 3 minutes. Sprinkle with 1/4 teaspoon salt and pepper. Remove mushrooms from skillet. Gradually add spinach to skillet; sauté 3 minutes or until spinach wilts, stirring frequently. Place spinach in a colander, pressing with the back of a spoon until barely moist. Coarsely chop spinach; stir into mushrooms.
3. Arrange 6 bread slices in a single layer in a 13 x 9-inch baking dish. Top with half of the spinach mixture. Repeat layer with remaining bread slices and spinach mixture. Combine 1/4 teaspoon salt, milk, eggs, egg white, and nutmeg; stir with a whisk until well-blended. Pour the milk mixture over the spinach mixture. Cover and chill for 8 hours or overnight.
4. Preheat oven to 400°.
5. Uncover strata, and sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.
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