Portobello and Asparagus Egg Strata

Photo by: Whole Foods Market

by Whole Foods Market

over 5 years ago

This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a Parmesan and Fontina combo. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Serves 8

  • 1 tablespoon extra virgin olive oil*
  • 1 1/2 cups chopped yellow onion
  • 1/4 teaspoon dried thyme
  • 3 cloves garlic, finely chopped
  • 1 (8-ounce) package Baby Bella mushrooms, thinly sliced
  • 1/2 pound asparagus, trimmed and cut into 1-inch lengths
  • 1 teaspoon salt
  • 8 eggs
  • 1 cup milk*
  • 2 tablespoons Dijon mustard*
  • 3 tablespoons chopped parsley
  • Black pepper to taste
  • 5 cups (1-inch) cubes sourdough bread
  • 4 ounces herb or plain goat cheese, crumbled*

Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight. Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.


Nutrition Info:


  • 581 calories
  • 16g total fat
  • 6g saturated fat
  • 218mg cholesterol
  • 1250mg sodium
  • 81g carbohydrate (8g dietary fiber, 13g sugar)
  • 28g protein


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