Shiitake Oat Spinach Strata

8
Servings
40 minutes
Cook Time
Ingredients
Rating

Shiitake Oat Spinach Strata is a warm and hearty casserole dish full of incredible flavors. This savory, tender strata recipe has a crispy top and warm, soft center. The umami flavor from the mushrooms and mild flavor of the spinach work together alongside a variety of cheeses for a dish perfect for feeding a crowd.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/3 cup + 2 tablespoons Quaker® Oats-Old Fashioned, divided use
1 tablespoon olive oil
2 links Italian sausage, casings removed
1/2 onion, chopped
1 garlic clove, minced
1 cup shiitake mushrooms, sliced
1 (10 ounce) package frozen spinach, thawed and squeezed of all moisture
6 eggs
1 cup low-fat milk
1/2 cup half-and-half
1 1/4 cups gruyere or swiss cheese, grated and divided
1 cup stale bread, 1/2 inch cubes
2 tablespoons grated parmesan cheese

Cooking Instructions

Preheat oven to 350°F.
Brown sausage until fully cooked and drain on paper towel.
Leave any remaining fat in skillet.
Add 1 tablespoon of olive oil to skillet on med/high heat.
Saute onions, garlic and mushrooms until soft; about 5 minutes.
Add spinach.
Add salt and pepper to taste.
Transfer to a large mixing bowl and let cool.
Once cooled, add 1 cup cheese, 1/2 cup Quaker® Oats and cubed bread to mixing bowl; toss to combine.
Spread evenly in bottom of lightly greased 8 x 8 pan.
Whisk together eggs, half-and-half and milk.
Pour over bread mixture, cover and refrigerate 2 hours or overnight.
Top with reserved 1/4 cup Gruyere, 2 tablespoons oats and Parmesan.
Bake for 35-40 minutes or until top is puffed and golden brown.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Preheat oven to 350°F.
Brown sausage until fully cooked and drain on paper towel.
Leave any remaining fat in skillet.
Add 1 tablespoon of olive oil to skillet on med/high heat.
Saute onions, garlic and mushrooms until soft; about 5 minutes.
Add spinach.
Add salt and pepper to taste.
Transfer to a large mixing bowl and let cool.
Once cooled, add 1 cup cheese, 1/2 cup Quaker® Oats and cubed bread to mixing bowl; toss to combine.
Spread evenly in bottom of lightly greased 8 x 8 pan.
Whisk together eggs, half-and-half and milk.
Pour over bread mixture, cover and refrigerate 2 hours or overnight.
Top with reserved 1/4 cup Gruyere, 2 tablespoons oats and Parmesan.
Bake for 35-40 minutes or until top is puffed and golden brown.