Best 4 Mushroom Spinach Bake Recipes

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Welcome to an exciting journey into delectable flavors as we explore the world of "Mushroom Spinach Bake." In this comprehensive guide, we'll take you on a culinary adventure, providing you with an array of delectable recipes that will satisfy your taste buds and leave you craving for more. Whether you're a seasoned chef or a beginner navigating the kitchen waters, this article is your ultimate source for discovering innovative and mouthwatering ways to create this classic dish. Get ready to tantalize your palate with a symphony of flavors that will redefine your perception of vegetarian cuisine.

Here are our top 4 tried and tested recipes!

MUSHROOM-SPINACH BAKE



Mushroom-Spinach Bake image

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

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 19

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
MUSHROOM SPINACH FILLING:
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

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.

Nutrition Facts : Calories 349 calories, Fat 24g fat (14g saturated fat), Cholesterol 205mg cholesterol, Sodium 496mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

CHICKEN, SPINACH & MUSHROOM PASTA BAKE (PAULA DEEN) RECIPE - (1/5)



Chicken, Spinach & Mushroom Pasta Bake (Paula Deen) Recipe - (1/5) image

Provided by á-178825

Number Of Ingredients 14

2 T butter
6 oz fresh baby spinach
8 oz fresh sliced mushrooms
1/2 c chopped onion
1/4 c all purpose flour
32 oz chicken broth
16 oz penne pasta
3 c shredded rotisserie chicken
2 (8oz) pkgs fresh mozzarella pearls, drained
1 c roasted red pepper (comes in jar) drained & cut in 1/4 in strips
1 T Dijon mustard
1 1/2 t salt
1/2 t ground black pepper
1/2 c shredded Parmesan

Steps:

  • Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In lg pan, melt butter over med heat. Add spinach; cook, stirring occasionally just until wilted. Remove from pan & set aside. Add mushrooms & onion to pan; cook stirring frequently, 5 min. Add flour (dissolved in sm amount of water) & cook stirring occasionally, 2 min. Stir in broth & cook stirring often, 15 min until mixture is thickened & bubbly. Remove from heat & stir in spinach, pasta & next 6 ingredients. Spoon mixture into baking dish & sprinkle with Parmesan. Bake for 30 min. until hot & bubbly. Recipe can be assembled & frozen up to 1 mo. Let thaw overnight in refrigerator & bake as directed.

SPINACH AND MUSHROOM PASTA BAKE



Spinach and Mushroom Pasta Bake image

I made this recipe up to use some leftover ingredients. I thought it came out quite tasty! Hope you enjoy it too! :) Note from a reviewer: This freezes very well. Thaw before baking.

Provided by flower7

Categories     Spinach

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 13

8 ounces rotini pasta (I like to use whole wheat pasta)
2 teaspoons olive oil
1/4 cup chopped onion
1 teaspoon chopped garlic
4 ounces fresh mushrooms, sliced
5 ounces fresh Baby Spinach, cleaned & roughly chopped
2 -3 tablespoons red wine
2 cups marinara sauce
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
1/4 teaspoon red pepper flakes, to taste (optional)
1/4 cup grated parmesan cheese
8 ounces mozzarella cheese, shredded

Steps:

  • Preheat oven to 375°F Bring a large pot of water to a boil. Cook pasta according to package.
  • While water is boiling and pasta is cooking, heat oil in a large non-stick skillet over medium heat.
  • Add onion & saute until tender, about 5 minutes. Add garlic, cook 30 seconds.
  • Add mushrooms and cook until they release most of their liquid, about 5 minutes. Add spinach and wine and cook until spinach is wilted and most of the wine has evaporated, about 3 minutes.
  • Stir in marinara sauce, salt, and both peppers and stir until heated through. Add Parmesan cheese and stir to combine.
  • In a 2-quart casserole dish, cover the bottom with a thin layer of sauce. Add half the pasta, half the sauce, and half of the mozzarella. Repeat layers with remaining pasta , sauce, and mozzarella.
  • Bake for 20 minutes or until hot and bubbly.

ITALIAN STYLE PORTOBELLO MUSHROOM AND SPINACH BAKE



Italian style portobello mushroom and spinach bake image

I am on a personal journey right now, I have a weight problem and I am currently on a low carb lifestyle (I hate the word diet). I have 6-8 months before I go in for a gastric bypass and I am trying to lose the weight before hand. Basicly I am trying to beat the clock. If I lose 100 lbs before the surgery, I won't need it.

Provided by Sue Faccone

Categories     Beef

Time 45m

Number Of Ingredients 12

4 portobello mushrooms
1/2 lb ground beef
1 pkg spinach, frozen
1 c muzzarella cheese
1 c tomato sauce, italian seasoned
4 slice tomatos (sliced thick)
1 tsp garlic powder (you can use fresh)
1 tsp oragano
1/2 tsp salt and pepper
1/2 tsp parsley flakes
2 Tbsp olive oil
1/4 dash(es) parmesan cheese

Steps:

  • 1. Remove the stem of the portobello mushrooms. Brush the inside with olive oil. Put aside. Heat tomato sauce in another sauce pan. Put parmesan cheese into the sauce and let it cook until bubbly, lower heat to simmer. In another pan steam the spinach (if using fresh or boil if using frozen)cook until soft
  • 2. Take the pound of ground beef, put in the frying pan with spices. Fry until crumbly. Drain the fat. The add the sauce to the pan.
  • 3. Once all ingredients are cooked, take the mushroom, layer the bottom with spinach, then the ground beef sauce mixture,put on thick slice of tomato on top and then muzzarella cheese. Put into a bake pan and put in the oven on 350 deg. for 15 minutes. Let stand for a minute or two after cooking.

Tips:

  • Use fresh mushrooms for the best flavor and texture. If using dried mushrooms, soak them in hot water for 20 minutes before using.
  • Use frozen or fresh spinach for this recipe. If using frozen spinach, thaw it and squeeze out any excess water before using.
  • For a richer flavor, use heavy cream instead of milk. You can also add a 1/4 cup of grated Parmesan cheese to the sauce.
  • Season the dish with salt, pepper, and nutmeg to taste. You can also add a pinch of red pepper flakes for a little spice.
  • Serve the mushroom spinach bake immediately or store it in the refrigerator for up to 3 days. You can also freeze the bake for up to 3 months.

Conclusion:

Mushroom spinach bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. With its creamy sauce, tender mushrooms, and flavorful spinach, this dish is sure to be a hit with the whole family.

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