MUSHROOM AND SPINACH STRATA

Made With:
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
8%
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)

Yields

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! 

Nutrition Facts

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
8%
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%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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

Ingredients & Instructions

Instructions
1 Cut each pastry square in half to form 2 triangles.
2 To make filling: In large braising pan in hot margarine over medium-high heat, cook mushrooms until liquid evaporates.
3 Add onions, peppers, garlic and sherry. Cook until liquid is reduced by half.
4 Add spinach, soup, milk and pepper. CCP: Heat to 140º F. or higher for 15 seconds, stirring constantly.
5 To make sauce: In saucepot mix soup, half-and-half and sherry. Heat through, stirring often.
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.
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