Mushroom-Spinach Bake Recipe

Name: Mushroom-Spinach Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0 for 20-25 minutes or until a knife inserted in the center comes out clean.

638

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 3 tablespoons plus 1-1/2 teaspoons butter, 1/2 cup all-purpose flour, 2 cups 2% milk, 4 large eggs, lightly beaten, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom-Spinach Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions