Tomorrow Marc and I leave for a two week backpacking/camping/road trip adventure, celebrating our graduation achievements, and soaking up our last few weeks of freedom before the real world begins. Last time I checked, they don’t have Wi-Fi in the Grand Canyon, so there will probably be a pretty big break in posts for the next couple of weeks.
Artichoke, Mushroom, and Goat Cheese Strata
adapted from Cooking Light
2 tsp olive oil
1 medium white onion
8 oz mushrooms, sliced
1 can artichoke hearts, quartered
2 cloves garlic, minced
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
1 3/4 cups low-fat milk (I used skim)
4 large eggs
1/3 cup grated Parmesan cheese
5-6 slices thick wheat bread (about 5 cups)
5 oz crumbled goat cheese
In large skillet, heat olive oil over medium heat. Add onions and saute for 2-3 minutes. Add mushrooms and cook until they start to brown, about 5 more minutes. Season with salt to taste, then stir in artichoke hearts and garlic, and cook for 5 more minutes. Remove from heat and set aside.
In large bowl, combine the milk, pepper, salt, and eggs, and whisk. Add Parmesan cheese and bread, and toss to combine. Stir in artichoke and mushroom mixture, and let it sit for 10 minutes.
Preheat oven to 375 degrees F. Grease 8-inch baking dish with cooking spray.
Spoon half of the mixture into prepared baking dish. Sprinkle with half of the goat cheese, then top with remaining bread mixture. Sprinkle other half of goat cheese over the top. Bake in pre-heated oven for 45-50 minutes, or until browned and bubbly.