Spinach And Mushroom Bake Recipes

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
• Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
• Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
• Sprinkle with cheese.
• Place in a shallow pan of hot water.
• Bake for 45 minutes.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

ROASTED MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, garlic, and 1 tablespoon olive oil. Roast until golden, about 20 minutes. Remove garlic and roughly chop. Toss together spinach, lemon zest, and 1 tablespoon olive oil and season with salt and pepper. Add to sheet, toss with mushrooms, and roast until wilted, about 2 minutes. Season with salt and pepper. Toss with garlic and parsley to serve.

BAKED MUSHROOMS WITH SPINACH

Steps:

• Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps., In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.

MUSHROOM-SPINACH BAKE

Steps:

• 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., 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 in the center comes out clean.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
• Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
• Bake in preheated oven for 20 minutes.

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

SPINACH AND MUSHROOM BRUNCH BAKE

Steps:

• Remove the stems from the spinach. Wash thoroughly and pat dry. Tear the spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven; add spinach. Cover and cook over medium-high heat for 2 minutes or until the spinach wilts. Drain and set aside.
• Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
• Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
• In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon. Set aside.
• Slice the croissants horizontally into thirds. Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. Spread the reserved spinach mixture evenly over the croissant layer. Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. Place the remaining slices of croissants over the cheese, cut side down.
• Combine the eggs and the next 4 ingredients; pour over croissants. Cover and chill 8 hours. Sprinkle with the remaining 1/3 cup Parmesan cheese. Drizzle with the remaining 3 tbsp of butter.
• Bake, uncovered, at 350 degrees for 1 hour.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

EASY SPINACH AND MUSHROOM EGG BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add mushrooms; cook 5 to 7 min. or until golden brown, stirring occasionally. Add half the spinach, cooking after each addition 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
• Whisk eggs, milk and cheese until blended. Add to spinach mixture; mix well. Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with spinach mixture.
• Bake 30 to 35 min. or until center is set and top is golden brown.