Baked Mushrooms with Spinach Recipe

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I love special side dishes like this that are so easy to prepare. It's great served alongside any roasted meat. —Shirley Hammond, New Albany, Indiana

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Baked Mushrooms with Spinach Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 pound large fresh mushrooms
2 tablespoons finely chopped onion
4 tablespoons butter, divided
4 Wright® Brand Bacon strips, cooked and crumbled

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1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon ground mustard
1/2 teaspoon salt
Dash pepper

Directions

Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps.
In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 166 calories, 13 g fat (8 g saturated fat), 39 mg cholesterol, 392 mg sodium, 6 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Baked Mushrooms with Spinach in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p126