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Mushroom-Spinach Bake

 Mushroom-Spinach Bake
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
6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 3 tablespoons plus 1-1/2 teaspoons butter
  • 1/2 cup all-purpose flour
  • 2 cups 2% milk
  • 4 Eggland's Best 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.

2 of 2

Mushroom-Spinach Bake (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.