Recipe by MustangMom
This is a wonderful side dish!
Top Review by KLHquilts
I really want to give this 4.5 stars, but I'll round up ... I'm very grateful to you for sharing a recipe that uses both spinach and mushrooms, but doesn't involve 3 pounds of cheese! I wanted something light, and this was it. I used cremini mushrooms, and I switched to a half cup of reduced-fat Jarlsburg and a half cup of first-rate Parmesan-Reggiano. My reservation is that there was so much mushroom liquid in the pan when I pulled it out of the oven, and that was a little unpleasant ... but I didn't poach my mushroom caps before baking, so that might have been the problem. (I wanted them to have plenty of body when they came out of the oven.) Next time I'll make it exactly as written and see if that reduces the liquid. Thanks for posting this!
- 1 lb fresh mushrooms
- 1 (10 ounce) can beef consomme or 1 (10 ounce) can beef bouillon (we like consomme)
- 2 (10 ounce) packages frozen spinach, chopped
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 cup grated sharp cheddar cheese
- salt and pepper
Directions See How It's Made
- Cook and drain spinach; set aside.
- Poach mushroom caps in consomme or bouillon until slightly limp.
- Chop mushroom stems and saute with butter and chopped onion until onion is transparent.
- Put spinach in one layer in 8x11 inch baking dish.
- Arrange mushroom caps on spinach.
- Sprinkle onion and stem mixture over caps.
- Salt and pepper to taste.
- Top with grated cheese.
- Bake at 350 degrees for 20 to 30 minutes or until bubbly.