Print Options

Back to Baked Mushrooms with Spinach >

Include these items:

Taste of Home Logo

Baked Mushrooms with Spinach

 Baked Mushrooms with Spinach
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
6-8 ServingsPrep: 15 min. Bake: 35 min.


  • 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 bacon strips, cooked and crumbled
  • 1 cup milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • Dash pepper


  • 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,

2 of 2

Baked Mushrooms with Spinach (continued)

Nutritional Facts: 13 g fat (8 g saturated fat), 39 mg cholesterol, 392 mg sodium, 6 g carbohydrate, 2 g fiber, 8 g protein.