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Mushroom, Ham, and Arugula Strata Recipe

3:35 PM, Oct 25, 2013   |    comments
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Serves: 4
Preparation Time: 1 hour 30 minutes


1 1/3 tbsps macadamia nut oil

2/3 cup yellow onion (chopped)

2/3 tbsp minced garlic

5 1/3 ozs portabella mushrooms (sliced baby)

2/3 tsp salt

1/3 tsp black pepper (ground, divided)

4 large eggs

2/3 cup almond milk

1/3 cup low fat sour cream

5 1/3 ozs Neufchatel

6 slices sourdough bread

2 cups shredded Monterey jack cheese

2 cups ham, chopped

7 ozs arugula chopped


  1. Spray a 9"x11" dish with cooking spray.
  2. In a large skillet, heat oil; add onion and garlic. Cook for 3 minutes, stirring occasionally.
  3. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes. Set aside.
  4. In a medium bowl, whisk together eggs, almond milk, sour cream, and remaining salt & pepper. Mix in Neufchatel cheese.
  5. In the dish, layer half of the bread slices, 3/4 cup shredded cheese, half of the ham, half of the spinach, and half of the mushroom mixture. Slowly pour half of the egg mixture over this.
  6. Repeat layers with bread, 3/4 cup cheese, ham, spinach, mushroom mixture, and egg mixture.
  7. Top with remaining 1/2 cup shredded cheese.
  8. Cover and refrigerate for 1 hour.
  9. Let warm to room temperature. Preheat oven to 350 degrees.
  10. Uncover and bake for 45 minutes. Serve warm.

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