Mushroom-Spinach Bake Recipe

Mushroom-Spinach Bake Recipe photo by Taste of Home

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With a pretty spinach layer and a golden-brown top, this airy souffle is a holiday staple at our house. It makes a delicious entree for brunch. —Frederick Hilliard, Charleston, West Virginia

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Mushroom-Spinach Bake Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

3 tablespoons plus 1-1/2 teaspoons butter
1/2 cup all-purpose flour
2 cups 2% milk
4 eggs, lightly beaten
1 cup (4 ounces) shredded Gruyere or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
MUSHROOM SPINACH FILLING:
2 cups sliced baby portobello mushrooms
1 tablespoon chopped shallot
1 tablespoon butter
1 teaspoon white truffle oil, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/3 cup shredded Gruyere or Swiss cheese

Directions

In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside.
For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil).
Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Facts 1 piece equals 349 calories, 24 g fat (14 g saturated fat), 205 mg cholesterol, 496 mg sodium, 17 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Mushroom-Spinach Bake in Country Woman Christmas Annual 2011, p26