Mushroom and Spinach Bread-zagna Recipe

Name: Mushroom and Spinach Bread-zagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup EVOO; 1 pound cremini or mixed mushrooms, sliced; 2 tablespoons chopped fresh thyme; 4 cloves garlic, thinly sliced; 1 shallot, finely chopped; Salt and freshly ground black pepper; 1/4 to 1/3 cup marsala or dry white wine; 1/4 to 1/3 cup chicken stock; 1 pound spinach, stemmed and chopped; 1 pint half-and-half; 6 large eggs; A few grates fresh nutmeg; Eight 1-inch-thick slices peasant-style white bread; 2 tablespoons butter, cut into small pieces, plus softened butter, for greasing; 12 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or thinly sliced; 1 1/2 to 2 cups freshly grated Parmigiano-Reggiano

Servings: persons

1/4 cup EVOO
1 pound cremini or mixed mushrooms, sliced
2 tablespoons chopped fresh thyme
4 cloves garlic, thinly sliced
1 shallot, finely chopped
Salt and freshly ground black pepper
1/4 to 1/3 cup marsala or dry white wine
1/4 to 1/3 cup chicken stock
1 pound spinach, stemmed and chopped
1 pint half-and-half
6 large eggs
A few grates fresh nutmeg
Eight 1-inch-thick slices peasant-style white bread
2 tablespoons butter, cut into small pieces, plus softened butter, for greasing
12 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or thinly sliced
1 1/2 to 2 cups freshly grated Parmigiano-Reggiano

1
Preheat the oven to 350 degrees F.
2
Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark.
3
Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes.
4
Deglaze the pan with the marsala and stir until almost completely evaporated.
5
Pour in the stock, wilt in the spinach and turn off the heat.
6
Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl.
7
Soak the bread, turning occasionally, until the liquid is absorbed.
8
Grease a 9-by-13-inch baking dish.
9
Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses.
10
Dot the top with the butter and bake until golden, 45 minutes to 1 hour.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup EVOO, 1 pound cremini or mixed mushrooms, sliced, 2 tablespoons chopped fresh thyme, 4 cloves garlic, thinly sliced, and more.

Yes, Mushroom and Spinach Bread-zagna falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom and Spinach Bread-zagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions