Spinach mushroom strata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onions |
| 1 | Clove garlic; minced | |
| 8 | ounces | Mushrooms; sliced |
| 10 | ounces | Chopped spinach |
| Thawed & squeezed dry | ||
| ¾ | cup | Water |
| 21 | ounces | Silken tofu; (2 pkgs) |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Pepper |
| 6 | slices | Whole grain bread; cut into 1/2\" cubes |
Directions
This easy-to-serve dish uses bread cubes instead of layers.
Preheat the oven to 350ø.
Saute the onions, garlic and mushrooms in a nonstick skillet until tender, adding a little water if necessary to prevent sticking. Remove from heat and stir in the chopped spinach.
In a blender pur‚e the water, silken tofu, soy sauce, nutmeg and pepper.
Pour the pur‚e into a large mixing bowl and stir in the bread cubes and spinach mixture.
Pour the mixture into an oiled 2-quart casserole and bake at 350ø for 30-35 minutes, until top is starting to brown.
Yield: 6 servings Serving size: 1 cup Per serving: 166 calories, 4 g total fat (⅕ g sat fat), 13 g pro, 23 g carb, 5⅕ g fiber, 326 mg sodium, 0 mg cholesterol. Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat
Recipe by: 3/99
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