|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Savory Mushroom Strata |
|
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Savory Mushroom Strata recipe on the web!!This is a great dish to serve when company is coming. Make it the day before and pop it in the oven the next morning. No one will guess it’s low in fat. _ cup chopped mushrooms (4 ounces) _ cup fat-free cottage cheese ___ cup chopped green onions (4 medium) _ teaspoon chopped fresh or 1/2 tsp dried rosemary leaves _ clove garlic, finely chopped __ slices whole grain or white bread _ 1/2 cups skim milk _ cup fat-free cholesterol-free egg substitute or 6 egg whites ___ cup shredded reduced-fat Havarti or Monterey Jack-Colby cheese Spray square pan, 9x9x2 inches, with nonstick cooking spray. Mix mushrooms, cottage cheese, green onions, rosemary and garlic. Place 4 of the bread slices in pan. Spread with half the mushroom mixture. Beat milk and egg product; pour one-third of the milk mixture over bread in pan. Spread 4 of the bread slices with remaining mushroom mixture. Place bread, mushroom side up, in pan. Top with remaining 4 slices bread; press down gently if bread is higher than edge of dish. Pour remaining milk mixture over bread. Sprinkle with cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 325°. Bake uncovered 45 to 50 minutes or until mixture is set and top is golden brown. Let stand 10 minutes before cutting. 1 Serving: Calories 220 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 5mg; Sodium 540mg; Carbohydrate 33g (Dietary Fiber 4g); Protein 17g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Squash and Bean Chili Stew Three-Bean Chili Mexican Polenta Pie Beans Are Healthy! Garden Phyllo Quiches Spaghetti Torte Savory Zucchini Frittata Southwestern Frittata Spinach Frittata with Creole Sauce Creole Sauce Baked Herb Omelet Spicy Five-Pepper Spoon Bread Swiss Capellini Tart Béchamel Sauce Three-Cheese Noodle Bake Fresh Mushroom Fettuccine Double Spinach Fettuccine Mediterranean Vegetable Ziti Manicotti Spaghetti with Broccoli and Mushrooms Winter Baked Pasta Zucchini Lasagna Triple-Cheese Ravioli Layered Eggplant Parmigiana Egg Yourself On Caponata Pockets Hearty Bean Patties Horseradish Sauce Black Bean Taco Salad Cuban Black Beans and Rice Risotto Primavera Low-Fat Shopping Spring Vegetable Paella Polenta with Italian Vegetables Vegetable Couscous Five Reasons to Eat Meatless Impossible Vegetable Pie Thin Crust Create-a-Pizza Hearty Bean and Pasta Stew Does Pasta Make You Fat? Bean-Cheese Pie Spicy Garbanzos Savory Mushroom Strata Heading Out of Town? Pasta with Lemon Rigatoni with Artichokes Garbanzo Bean Sandwiches Vegetable Burritos Meatless Mainstays Vegetarian Burger Sandwich Meatless "Meatball" Pizza Roasted-Vegetable Pizza Vegetable Kung Pao Bok Choy with Baked Tofu Tex-Mex Rice and Bean Bake Indian Lentils and Rice Chili Baked Potatoes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
