Skip to Content
Prep Time
15 mins
Cooking Time
3 h
Total Time
4 h 15 m


3 tbsp
olive oil
45 mL
1 pkg
sliced Portabella mushrooms, diced
170 g
2 tbsp
finely diced shallots
30 mL
1 tbsp
chopped fresh thyme
15 mL
6 cups
cubed day-old bread
1.5 L
1 cup
shredded part skim mozzarella cheese
250 mL
2 1/2 cups
625 mL
1/4 tsp
1 mL
1/4 tsp
cayenne pepper
1 mL
salt and pepper to taste


Step 1

Brush a 9 x 11 in. (23 x 28 cm) baking dish with 1 tbsp (15 mL) oil and set aside. Heat remaining oil in a skillet over medium-high heat and sauté mushrooms and diced shallots until tender. Stir in fresh thyme, season with salt and pepper and cool slightly.

Step 2

In a mixing bowl, toss sautéed mushrooms, cubed bread and 1/2 cup (125 mL) cheese; spread mixture evenly in dish.

Step 3

Whisk together eggs, milk, paprika, cayenne, salt and pepper. Pour egg mixture over the bread mixture, wrap with foil and refrigerate for 3 to 4 hours or overnight.

Step 4

Bake in an oven preheated to 350°F (177°C). After 20 min., remove foil and sprinkle strata with remaining shredded cheese; bake for an additional 20 to 25 min., until the top is golden and bubbly. Cool slightly; cut into squares and serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
14 g
Saturated Fat:
4 g
19 g
1 g
160 mg
14 g
410 mg

Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image