A rich and creamy side dish featuring tender spinach and mushrooms in a savory cheese sauce, topped with golden panko breadcrumbs and baked to perfection.

american

Nutrition

Provides good amounts of calcium, protein, and vitamins from spinach and cheese, though moderately high in saturated fat and sodium.

Calories	280 kcal
Energy	1172 kJ
Protein	13 g
Total Fat	16 g
Saturated Fat	10 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	5 g
Cholesterol	48 mg
Carbohydrate	15 g
Sugars	5 g
Dietary Fibre	3 g
Sodium	570 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchvegetariancasserolesideoven and roastingstovetop

Creamed Spinach and Mushrooms

The Beach House Kitchen (MaryAnn Dwyer)

6

Name: Creamed Spinach and Mushrooms — Tasty Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 4 6-oz. bag Baby Spinach Leaves (stems removed); 2 tablespoon Butter (divided); 8 ounce Baby Bella Mushrooms (chopped); 0.25 cup Yellow Onion (finely chopped); 2 Garlic Cloves (minced); 3 tablespoon All-purpose Flour; 2 cup Milk; 1 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper (freshly ground); 0.125 teaspoon Nutmeg; 1 cup Gruyere Cheese (grated); 0.5 cup Panko Bread Crumbs

servings

0

per serve

0

minutes

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Ingredients

4 6-oz. bag Baby Spinach Leaves stems removed

2 tablespoon Butter divided

8 ounce Baby Bella Mushrooms chopped

0.25 cup Yellow Onion finely chopped

2 Garlic Cloves minced

3 tablespoon All-purpose Flour

2 cup Milk

1 teaspoon Kosher Salt

0.5 teaspoon Black Pepper freshly ground

0.125 teaspoon Nutmeg

1 cup Gruyere Cheese grated

0.5 cup Panko Bread Crumbs

Equipment

Large saucepan

Baking dish

Colander

Oven

Whisk

Instructions

Preheat oven to 400 degrees.

In a large saucepan, bring 2 inches of water to a boil. Add the spinach, a handful at a time, waiting for it to wilt before adding more. When all the spinach is wilted, drain in a colander. Using a large spoon, press out as much as the water as possible. You can also use your hands to squeeze out the water.

In the saucepan, melt 2 tablespoons butter over medium heat. Add the mushrooms, onion and garlic and cook until softened and until some of the mushroom liquid cooks away, stirring often. Reduce the temperature to medium-low and stir in the flour. Cook for an additional minute stirring constantly. Slowly whisk in the milk and simmer until thickened, whisking often. Stir in the salt, pepper, nutmeg, cheese and spinach. Spoon into baking dish. Sprinkle with panko crumbs. Bake for 20 minutes, until golden brown.