Spinach Artichoke Mushroom Strata

Create a bestover with stale bread. Spinach, artichokes, mushrooms and cheese bake into some kind of delicious Spinach Artichoke Mushroom Strata!

  • Author: Judy Barbe
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Italian


  • 1 10-16 ounce package frozen chopped spinach
  • 13.7 ounce can artichoke hearts, drained, halved
  • 6 ounce jar sliced mushrooms, drained
  • 1 tomato, sliced
  • 1 teaspoon dried onion
  • 4 cups cubed bread, sourdough or other hearty bread
  • 1 cup shredded cheese, such as Cheddar, Monterey Jack (I used Garlic Dill Cheddar)
  • 1/4 cup Parmesan, grated
  • 1 3/4 cup milk
  • 4 eggs
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • dash nutmeg


  1. Preheat oven to 375.
  2. Spray a 9 x 11-inch pan lightly with cooking spray.
  3. Cook spinach according to package directions. Allow it to cool so you can handle it. Squeeze moisture out by wrapping in a cloth towel and squeezing or by squeezing small handfuls.
  4. In a large bowl, combine spinach, artichoke hearts, mushrooms, bread cubes, dried onion and shredded cheese. Scoop into prepared baking dish. Place tomato slices over mixture then sprinkle Parmesan over top.
  5. In a small bowl, whisk together milk, eggs, mustard, cayenne, salt, pepper and nutmeg. Pour egg mixture over bread mixture.
  6. Bake in oven 45-50 minutes, until set and lightly browned.


Keywords: how to use leftover bread, what to do with stale bread

Privacy Policy