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1
Spray a 9x13 inch casserole dish or eight small ramekins with cooking spray.
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2
Use whichever you have on hand.
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3
Sprinkle half of the stuffing mix in the bottom of the dish, creating an even layer.
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4
Heat the olive oil in a medium saucepan over medium heat.
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5
Add portobello mushrooms.
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6
Stir to coat mushrooms in oil.
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7
Saute until mushrooms release their juices, about 5 minutes.
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8
Drain excess moisture off and remove mushrooms from heat.
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9
Sprinkle half the mushrooms over the stuffing mix in the casserole dish, then sprinkle half the parmesan cheese over the mushrooms.
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10
Sprinkle the rest of the stuffing mix over this, followed by the rest of the mushrooms and the rest of the cheese.
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11
Whisk together milk, eggs, and basil.
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12
Pour this mixture over the top of the casserole.
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13
Gently press the strata mixture down so that everything is moistened by the milk mixture.
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14
Cover and refrigerate for 2-24 hours (overnight is best!
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15
).
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16
Remove casserole from fridge 30 minutes before you're ready to bake.
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17
Preheat oven to 350 degrees, then bake the casserole, uncovered, for 30-40 minutes or until it no longer jiggles and a knife inserted in the center comes out clean.
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18
Serve immediately and dig in!
