MUSHROOM AND SPINACH STRATA

Nutrition Facts

Serving Size

1 SERVING (3/4 CUP FILLING, 1/4 CUP SAUCE)

Amount Per Serving

Calories 364

% Daily Value

Total Fat 22.9g

35%

Saturated Fat 9.3g

47%

Cholesterol 23mg

Sodium 972mg

41%

Total Carbohydrate 28.5g

10%

Dietary Fiber 4.2g

17%

Protein 12.3g

25%

Vitamin A 127%

Vitamin C 60%

Calcium 23%

Iron 12%

Total Time

100 min.

Serving & Size

1 SERVING (3/4 CUP FILLING, 1/4 CUP SAUCE)

Try our Mushroom and Spinach Strata made with Pepperidge Farm® Puff Pastry Squares and Campbell's® Condensed Cream of Mushroom Soup. This delicious recipe is a great substitute for Spanakopita or other finger foods on your menu!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients	Weight	Measure	Instructions

Pepperidge Farm® Puff Pastry Squares

25 sq.

Puff Pastry Dough Squares, 5" X 5" X 1/8". Prerolled and ready to use. Approved as a vegan product.

1. Cut each pastry square in half to form 2 triangles.

margarine	1 lb.
portobello mushroom, diced	5 lb.	2 gallons
mushrooms, sliced	5 lb.	2 gallons

2. To make filling: In large braising pan in hot margarine over medium-high heat, cook mushrooms until liquid evaporates.

onion, finely diced	2 lb.	1 1/2 qt.
red bell pepper, diced	2 lb.	2 qt.
garlic, peeled, minced		0 1/4 cups
cooking sherry		1 qt.

3. Add onions, peppers, garlic and sherry. Cook until liquid is reduced by half.

frozen spinach, thawed, drained	5 lb.
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 100 oz. 2 cans A smooth, rich soup made with mushrooms, cream and garlic.
reduced fat (2%) milk		1 qt.
black pepper		2 tsp.

4. Add spinach, soup, milk and pepper. CCP: Heat to 140º F. or higher for 15 seconds, stirring constantly.

Campbells® Condensed Cream of Mushroom Soup, 50 oz can 50 oz. 1 cans A smooth, rich soup made with mushrooms, cream and garlic.
half and half		3 cups
cooking sherry		3 tbsp.

5. To make sauce: In saucepot mix soup, half-and-half and sherry. Heat through, stirring often.

sharp Cheddar cheese	2 lb.	1 1/2 qt.
green onion, chopped		1 1/2 cups

6. Add cheese and onions. CCP: Heat to 140º F. or higher for 15 seconds, and until cheese is melted, stirring constantly.

7. CCP: Hold filling and sauce at 140º F. or higher. Portion filling using 6-oz. ladle (3/4 cup) over one puff pastry triangle. Cover with another triangle. Ladle sauce using 2-oz. ladle (1/4 cup) over pastry.

Ingredients	Weight	Measure

Pepperidge Farm® Puff Pastry Squares

25 sq.

Campbells® Condensed Cream of Mushroom Soup

100 oz.

2 cans