Ingredients:

3 portobello mushrooms
3 Tbsp extra-virgin olive oil
2 Tbsp Urban Accents Chicago Steak & Chop
2 Tbsp butter
2 8-oz pkg Pillsbury Crescents or Dinner Rolls
10 large eggs
2 cups milk (2 1/2 if using skim)
1-1/2 cups shredded swiss cheese

Directions:

Clean mushrooms and trim stems. Brush olive oil on both sides of mushrooms. Sprinkle liberally with Chicago Steak & Chop. Spray medium skillet with nonstick spray.  Saute mushrooms over medium heat until tender, about 10 minutes. Let cool to room temperature; cut into bite-size pieces and set aside.

Preheat oven to 350 degrees F.  Grease 9" x 13" glass baking dish with butter. Place Pillsbury dough in dish and stretch to cover bottom.  Top with chopped mushrooms and cheese.  In medium bowl, beat together eggs and milk. Pour over mushroom mixture.  Bake until strata is puffed and center is set, about 50 minutes. Cut into squares.