Mushroom-Spinach Bake

Total Time

Prep: 30 min. Bake: 20 min.


6 servings

Updated: Jun. 27, 2023
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
Mushroom-Spinach Bake Recipe photo by Taste of Home


  • 3 tablespoons plus 1-1/2 teaspoons butter
  • 1/2 cup all-purpose flour
  • 2 cups 2% milk
  • 4 large eggs, lightly beaten
  • 1 cup shredded Gruyere or Swiss cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • 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


  1. 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. 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.
  3. 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).
  4. 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 in the center comes out clean.

Nutrition Facts

1 piece: 349 calories, 24g fat (14g saturated fat), 205mg cholesterol, 496mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 17g protein.

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