Spinach Mushroom Strata is a savory, comforting dish that’s perfect for brunch, lunch, or dinner. This casserole-style dish combines layers of sautéed spinach, earthy mushrooms, and hearty bread, all bound together with a rich, creamy custard. The result is a flavorful and satisfying meal that is both nourishing and easy to prepare. With its combination of vegetables, bread, and eggs, it’s a great way to incorporate more greens into your diet while enjoying a hearty, filling dish.
The base of this strata is made with day-old bread, which soaks up the creamy custard mixture made from eggs, milk (or a dairy-free alternative), and seasonings. The bread becomes soft and fluffy, but still maintains some texture, allowing the dish to hold together well. The spinach and mushrooms are sautéed together until tender, then layered with the bread and custard, creating a beautiful balance of flavors and textures.
Sautéing the mushrooms and spinach beforehand ensures that excess moisture is removed, so the strata doesn’t become soggy. The earthy flavors of the mushrooms complement the mild bitterness of the spinach, creating a savory combination that works beautifully in this dish. You can add additional seasonings such as garlic, thyme, or nutmeg for an extra burst of flavor. For a creamy finish, a sprinkle of cheese, such as mozzarella or Parmesan, can be added to the top before baking, creating a delicious, golden-brown crust.
Spinach Mushroom Strata is a great make-ahead dish, as it can be assembled the night before and baked the next morning. This makes it an ideal option for a busy brunch or holiday breakfast. It’s also flexible, add your favorite herbs or swap the spinach for kale, or try adding other vegetables like bell peppers or onions.
Whether you’re hosting a brunch, enjoying a quiet weekend morning, or looking for a simple weeknight dinner, Spinach Mushroom Strata is a satisfying, savory dish that will fill your home with delicious aromas. It’s a perfect way to enjoy vegetables in a warm, comforting, and crowd-pleasing form.
Ingredients
- 10 oz spinach chopped, fresh
- 8 oz mushrooms sliced
- 1 cup onion chopped
- 2 cups milk whole or 2%
- 1 cup heavy cream
- 1 cup Cheddar Cheese shredded
- 8 cups bread cubed – stale bread works best
- 6 eggs large, beaten
- 1 tsp salt
- 0.5 tsp black pepper ground
- 2 tbsp butter for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with butter.
- In a large skillet, cook the mushrooms and onions over medium heat until they are soft and the onions are translucent.
- Add the chopped spinach to the skillet and cook until wilted. Remove from heat.
- In a large bowl, whisk together the eggs, milk, cream, salt, and pepper.
- Layer half of the bread cubes in the bottom of the greased baking dish.
- Top with half of the spinach mixture and half of the cheese.
- Repeat the layers with the remaining bread, spinach mixture, and cheese.
- Pour the egg mixture evenly over the top of the strata.
- Let the dish sit for about 10 minutes to allow the bread to soak up the liquid.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the mixture is set.
- Remove from the oven and let cool for a few minutes before serving.
I followed the recipe exactly but mine did not rise. Why? Did I do something wrong?
Sometimes it could be the type of bread you used. Stale bread is important for absorbency. Maybe that was the issue? Don’t give up!
Maybe your eggs weren’t fresh enough? Or you didn’t let it sit long enough? Just trying to help.
I messed up and bought fresh bread instead of stale… whoops! Still turned out pretty good but not as good as the one my mom used to make.
I’m skeptical of strata because it can be dry, but this one is rich. Heavy cream + cheddar is doing the heavy lifting. Would absolutely make again.
Yumm! Wouldn’t think spinach could taste this good!!!
I dunno, spinach just seems like it wouldn’t be that good mixed with all that stuff. Just sounds weird.
Right?! I’m always surprised by how good spinach can be in recipes. This strata is amazing!
Not sure about this. Mushrooms and spinach?! Really? It’s weird.
Followed the recipe, but it didn’t puff up like I thought it would… confused
Maybe your bread wasn’t stale enough? Fresh bread doesn’t soak up as much liquid. Just a thought!
I’m sorry it didn’t work out like you wanted! Sometimes the oven temp can be off. Did you check it with a thermometer?
I mean, it was okay, but I thought the bread was too soggy. Maybe let it sit longer?
I did not like spinach so I just used broccoli instead & it turned out fine. Little bit different but good!
I followed it pretty closely. Mine was a touch salty (maybe because I used salted cheese), but overall it was a big hit. Would make again.
Easy to make and delicious! My whole family loved it!
I’m glad to hear it was a hit! This dish looks amazing and I can’t wait to try it myself. Thank you for sharing!
Looks nice, but I wonder if kids will really eat spinach. Mine usually won’t touch anything green!
I love strata but mine came out a little soggy. I think I used too fresh bread (didn’t have stale), and I also crowded the layers. Still tasted good though.
Not sure about this. The idea is good but even with the cheese, it was too bland for my taste. Needs something extra! 🤔
Yummm! I added some bacon and it was a hit! Who doesn’t love bacon?
Bacon makes everything better! Love that you added it. Can’t wait to try your version!
I dunno, bacon seems like too much for a veggie dish. But if you like it, that’s cool I guess.
This recipe was delicious! I made it for brunch and everybody loved it.
Too many eggs!!! I could barely taste anything else. 😠
Wow! This strata is bomb! Can’t believe it’s so simple and tasty!
I wanted to love this, but the bread was too soggy for my taste. Maybe I did something wrong?
I think the bread needs to be stale to avoid sogginess. Did you use fresh bread? It could make a difference!
Soggy? More like a custard! I find it amazing. Maybe next time try less liquid?
Pretty good! But I think it need more cheese. Cheese is life, right? 😂
I added some garlic and it turned out fantastic! Who needs recipes when you can experiment?
I don’t cook with heavy cream much, so I subbed half-and-half. It still worked, just less rich. Still good though!
Yummy! Perfect for brunch, everyone loved it. Will make again!
So glad to hear you enjoyed it! It’s one of my favorites too. Perfect for a lazy Sunday morning!
Tried it but mine was a little soggy even though I baked the full 45 min. I think my bread cubes weren’t stale enough—next time I’ll toast them first.
Is this even a real recipe? It sounds complicated! How do you make bread not soggy? 🤔
Looks delicious! Just use stale bread and let it soak. It’ll help not be soggy! 🤗
The cooking time was off, it took me almost an hour. Maybe my oven is slow? Idk.
It’s okayish. A bit too cheesy for my taste. Can I reduce the cheese?
I think using cheddar is weird, what about feta? That’s better.
This tasted pretty bland for me. I might be missing something—pepper? more salt?—because the recipe as written just didn’t pop.
Yum! I used garlic instead of onion cause my husband don’t like onions. Still turned out great!
Sounds delicious! I’m also not a fan of onions. Glad it worked with garlic instead. I’ll try it your way!
Garlic? Really? I dunno, onions are part of the recipe. You might be missing out.
Never thought I’d eat so much spinach in my life! But this was really tasty, even my kids liked it!
This reads like a ‘dump everything in’ kind of recipe… but honestly the layering + egg mixture makes it legit. I added garlic and it was even better.
This is the best breakfast dish ever! My whole family loved it! So flavorful.
I totally agree! This dish has so much flavor and the texture is perfect. I also added some garlic and it was amazing!
Seems kinda weird to put bread and spinach together… idk about this. Might try it but not too excited.
Super easy meal prep. I made it ahead and baked it the next day—still tasted fresh. Great for a brunch situation.
Lol, called this ‘Dinosaur food’ for my kids! They were not impressed, but adults loved it. Best for grown-up tastes.
Not gonna lie, 8 cups bread is a lot. I had to cube a whole loaf and it was messy. But the texture ended up perfect—custardy, not bread-y.
Haha yeah 8 cups sounds like a ton. But you’re right—once it soaks up all that custardy egg/milk, it stops being “bread” and turns into strata magic.
This was fantastic! The flavors were amazing and it disappeared in no time at my brunch.
I don’t like spinach, so I replaced it with kale. Not nearly as good. Stick to spinach!
Why is it called strata? It’s just a fancy casserole if you ask me. My grandma made them too! 😅
I guess you’re right, it does sound kinda posh! But it’s delicious, don’t knock it till you try! 😄
I added some red pepper flakes for a kick, it was so good! Try it!
This turned out amazing! My family loved it, especially my kids who usually don’t eat spinach. Definitely a keeper! 👍
I made this with whole wheat bread instead of stale and it was still so good! Thanks for the recipe! 🥳
Low effort? yes. Delicious? also yes. My family asked where I got it from lol.
Stale bread, fresh ingredients, great! 10/10
This was delicious! I added some garlic and it took it to the next level. Definitely making this again!
Too much cream for me. Made my tummy hurt later. 😞
Super easy to make and a great way to use up stale bread. Will definitely make again!
But is it really that easy? I feel like there’s more to it than that. Maybe I’m just not great at cooking.
This sounds delicious! I’m always looking for ways to use stale bread. Can’t wait to try it!
Oh my god, this is so rich! All that cream is dangerous! 😋 But worth every bite!
Totally agree! It’s like heaven in a dish! I don’t care about the calories when it tastes this good! 😍
Eh, it was okay. Felt like it was missing something, maybe some spices? But my kids ate it so I guess that’s a win.
Not gonna lie, 8 cups of bread is a lot… but it ended up being the right ratio. I followed the layers and it didn’t collapse or anything. Great recipe!
So good, wow! Made it for my family and they devoured it in no time. Who knew spinach could taste this good?!
Easy to make but I forgot the salt 😬. My bad. Still decent!
Yummy! So filling and healthy. Love it!
I don’t like spinach at all, can I use kale instead? 🤔
Followed it exactly and it turned out bland. I think I needed more salt—1 tsp for that much liquid felt low. Pepper too, maybe. Added more cheese after and boom.
Made this last night—so cozy. The combo of mushrooms + cheddar is insanely good, and the top came out perfectly golden.
This looks amazing! Can’t wait to try it for brunch.
Made this for brunch and it came out perfectly set and cheesy. The mushroom-onion step really boosts the flavor. Will definitely repeat!
This makes me so happy to hear! 😄 The mushroom-onion combo really is the flavor foundation—glad it came out set and cheesy for you.
Why do you need so many eggs? Seems like overkill but what do I know. It was okay though.
Seems like a lot of ingredients… I just want a simple recipe.
The instructions are clear, but 45 minutes feels short in my oven. I had to add like 10 more to get it set.
Interesting—45 minutes was spot on for me at 350°F. I think it depends a lot on how thick your strata is in the 9×13.
Easy and delicious! I added some garlic and it gave it an extra kick. Thanks for the recipe!
I don’t know, adding garlic seems a bit much. Strata is supposed to be mild, right? Just saying.
So glad to hear you enjoyed it! Garlic is always a great addition. Have you tried adding any other spices?
This was an absolute hit at our brunch! The flavors blended together perfectly, and everyone loved it. Will definitely make again!
Not gonna lie, strata intimidated me, but this was straightforward. The 10-minute soak step helped a lot. Great comfort food.
Good to hear! I always worry about it being soggy in the middle. Did you find it still holds together after baking?
I had the same reaction—strata sounds fancy but it’s really just bread + custard + whatever filling you like. That 10-minute soak tip is clutch.
I accidentally used low-fat milk once and it still worked, just less creamy. Also I forgot to let it sit 10 minutes—still fine, but not as custardy.
Good to know! I’ve been nervous about swapping milk, but your results make me feel better. Low-fat + still custardy is basically a win 😄
I’m skeptical about spinach—does it really stay flavorful after baking? Mine did, but I squeezed out the spinach (after wilting) like I do with lasagna spinach.
Okay but why whole milk *and* heavy cream? Too rich for me. I used 2% milk only and reduced cream a bit. Still good, just lighter.
Too much cream, made it heavy! My stomach hurt afterwards. Never making again!!!
I’m sorry to hear that! Maybe try reducing the cream next time. It can be heavy, but the flavors are usually great!
I was skeptical about using stale bread, but it turned out super tasty! Who knew? I’m gonna try it for breakfast next time.
I’m skeptical about cooking the spinach after the mushrooms only for it to wilt—seemed like it’d be mushy. Surprisingly, it wasn’t. Nice texture.
Totally get the concern—spinach *can* go mushy fast. But wilted spinach is basically the way to get it cooked through without losing all texture. Glad it worked for you!
Looks great, but 10 oz spinach is kinda vague—does that mean packed? Mine shrank a ton so I wish I’d used more. Next time I’ll measure after thawing.
Yeah I’d say packed is the safest for fresh. When I use frozen I thaw, squeeze it dry, then measure what’s left. Otherwise the strata ends up a bit wet/soggy.
Good catch! I usually treat “10 oz spinach” as weight after chopping—like you buy a 10 oz bag and use the whole thing. Fresh vs frozen definitely changes volume though; totally agree it shrinks.
I don’t know, I followed every step but it turned out too soggy. Maybe my bread was too fresh? Not sure if I’ll try this again.
Is it just me or does this seem kinda soggy? Maybe use less milk?
This is a solid comfort dish. I added a pinch of garlic powder and it tasted extra cozy. Also, the 350°F timing worked well for my oven.
Can you use different cheese? I only have mozzarella. It’s gonna be good, right?
Made this for brunch and it was gone fast. The bread soaking step matters—mine looked slightly under-set after 30 min but 45 min fixed it. Super cozy flavors.
Yes!! That bread soaking really is the difference. I also do closer to 45 min and it comes out perfectly set. So cozy for brunch 😋
I used frozen spinach and it turned out watery. I should’ve squeezed it more, but the flavor was still solid. Next time I’ll adjust.
The mushroom + onion sauté smell while cooking was unreal. This is the kind of dish that makes the kitchen feel warm even if it’s just Tuesday.
Ok but i think “8 cups bread” is a lot? Like my bag would never math out like that. I winged it and it was fine, but not exact.
Yeah, 8 cups sounds huge at first—especially if you’re picturing “normal” bread. But cubed/stale bread takes up way more volume, so it adds up. If you winged it and it turned out fine, you probably just got the right soak-to-egg ratio.
I always eyeball strata too. “Cups of bread” is such a vague unit… like what loaf? what cube size? I think your approach is the smart one.