Artichoke Mushroom And Bacon Strata Food

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ARTICHOKE, MUSHROOM AND BACON STRATA



Artichoke, Mushroom and Bacon Strata image

I saw a recipe on the internet by Climbing Grier Mountain but wanted to jazz it up a bit and use my leftovers. I decided to include 3 varieties of previously sauteed mushrooms, blue cheese crumbles, a mix of grated mozzarella & fontina cheese, bacon, marinated artichoke hearts, a small bag of previously diced red/green bell peppers, and a loaf of bread I had made in the bread machine a few days earlier. I love strata! There is just something wonderful about that warm, gooey custard one gets from combining eggs, milk and cheese. Please give this recipe a try and let me know what you think.

Provided by Sherry Blizzard @akflurry

Categories     Other Main Dishes

Number Of Ingredients 10

1 - loaf of bread, (any kind...dayold is best)
8 slice(s) bacon, chopped and cooked
1 1/2 cup(s) mushrooms (use crimini, white and oyster-sauteed)
1/2 cup(s) bell peppers, chopped (red and green)
2 cup(s) cheese (mozzarella and fontina)
1/2 cup(s) blue cheese, crumbled
2 cup(s) marinated artichoke hearts (save the liquid)
6 - eggs
4 cup(s) milk
2 tablespoon(s) butter

Steps:

  • Cut up the bacon and stir fry until done. Remove to drain on a paper towel.
  • Saute mushrooms (crimini, white and oyster) in a little butter until tender. Season with a little salt and pepper. Add the bacon to the mushrooms and mix. Dice red and green bell peppers. Grate and mix together the cheeses.
  • Slice bread into 8-1/2" thick slices and put in the bottom of a deep baking dish that has been sprayed with Pam.
  • Spoon some of the marinade from the artichoke hearts on both sides of the bread.
  • Layer in this order: Bread, Mushrooms/Bacon, Artichoke Hearts, Cheese, Peppers.
  • Repeat with another layer.
  • Whisk the eggs and the milk together and pour over the entire dish. Cover with foil (I prefer the no stick) and allow it to sit 1/2 hour before baking.
  • Preheat the oven to 375 and bake for 45 minutes with foil. Remove the foil and cook for an additional 25-30 minutes (until nice and bubbly and the bread is just turning golden brown.) Let it sit for 5-10 minutes before plunging in.

ARTICHOKE AND HAM STRATA



Artichoke and Ham Strata image

Nothing but rave reviews when I've made this! I tend to put in a little more cheese and mix it up with Havarti and play with other ingredients like mushrooms, but straight from the recipe is superb, as well! Makes for a great dish if you're entertaining for brunch- just make sure you plan ahead! The Cooking Light editors recommend at least 8 hours (or overnight) to let the dish sit in the fridge.

Provided by VNess

Categories     Breakfast

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 English muffins, split and quartered
cooking spray
1 tablespoon butter or 1 tablespoon margarine, melted
1 cup chopped lean ham (about 4 ounces)
1/2 cup grated fresh parmesan cheese
2 tablespoons chopped fresh chives
1 (14 ounce) can artichoke hearts, drained and chopped
3 large garlic cloves, minced
1/8 teaspoon ground nutmeg
1 (12 ounce) can fat-free evaporated milk
3 large eggs
3 large egg whites

Steps:

  • Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter.
  • Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces.
  • Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight.
  • Bake in oven preheated to 375 for 50-55 minutes, or until set. Let it rest for 10 minutes and serve warm.

Nutrition Facts : Calories 275.5, Fat 8.7, SaturatedFat 4.1, Cholesterol 127.5, Sodium 874.4, Carbohydrate 27.9, Fiber 4.6, Sugar 8.6, Protein 22.4

ARTICHOKE-STUFFED MUSHROOMS



Artichoke-Stuffed Mushrooms image

Make and share this Artichoke-Stuffed Mushrooms recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 40m

Yield 30 appetizers

Number Of Ingredients 12

1 1/2 lbs fresh large mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup soft breadcrumbs
1 (14 ounce) can artichoke hearts, drained and chopped
3 green onions, chopped
2 garlic cloves, minced
1/2 cup parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse and pat dry the mushrooms.
  • Remove stems and chop, reserve caps.
  • Saute mushroom stems, onion and garlic in oil, in a large skillet over medium heat 5 minutes.
  • Add wine and cook 2 minutes till liquid evaporates.
  • Stir in crumbs.
  • Remove from heat and let cool.
  • Combine onion mixture, artichokes and next 5 ingredients.
  • Spoon 1 tsp into each cap.
  • Place on lightly greased rack in a roasting pan.
  • Bake 350F for 12-15 minutes or till golden.

Nutrition Facts : Calories 42, Fat 2.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 120.6, Carbohydrate 3.8, Fiber 1, Sugar 0.9, Protein 1.9

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  • Preheat oven to 375°F. Arrange bread pieces in a single layer on a large rimmed baking sheet. Bake 10 minutes. Turn off oven; let bread stand in oven until crisp and dry on the outside and chewy on the inside, 5 minutes.
  • Meanwhile, melt butter in a large skillet over medium. Add onion and mushrooms. Cook, stirring occasionally, until onion is slightly softened, about 4 minutes. Add collards and ½ teaspoon each of the salt and pepper. Cover and cook, stirring occasionally, until collards are wilted, about 5 minutes. Stir in artichoke hearts; cover and cook 3 minutes. Uncover; let cool slightly, about 5 minutes.
  • Whisk eggs in a large bowl until lightly beaten. Add half-and-half, spreadable cheese, 1 cup of the Swiss cheese, and remaining ½ teaspoon each salt and pepper. Whisk until well blended. Add toasted bread and collard mixture; toss well to combine. Spoon into a 13- x 9-inch baking dish greased with butter. Sprinkle evenly with remaining 1 cup Swiss cheese. Cover with aluminum foil; chill at least 7 hours or up to 12 hours.
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