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Mark's Mushroom Spinach Bake




Source of Recipe


internet


List of Ingredients




3-4 pkgs chopped, frozen spinach
1-1 1/2 lbs quartered mushrooms
1 stick butter
3-4 small onions, chopped
6-8 cloves garlic, minced
1 1/2 lbs fresh grated Swiss cheese *see notes below*
salt and fresh ground pepper to taste

Recipe



Preheat oven to 350ºF. Thaw spinach and squeeze as much liquid out as possible. Set aside in caulander lined with paper towel.Melt butter in large skillet and sauté onion, garlic and mushrooms until all are tender. Add the spinach, 1/3 of the cheese, salt and pepper and mix well. Place mixture in baking dish and top with remaining cheese. Bake 30-45 minutes or until bubbly and the cheese is golden brown.
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Dorothy's "tweaks": If you like spinach side dishes, you'll love this! I used 2 pounds frozen spinach, 18 ounces sliced mushrooms (3 6-ounce boxes fresh, sliced mush), some olive oil instead of the butter, and added some freshly ground nutmeg. This is a versatile (you can play with the amounts) and great-tasting spinach dish! My only recommendation would be to add at least half the cheese to the spinach dish, instead of just 1/3 of cheese. Too much cheese on top makes too hard of a crust, which makes it hard to cut through. Not a big problem...just an observation. I have already eaten a big bowl of this for lunch!

Posted by: TriainAtlanta: Served John's (Wolverine) spinach dish last night and it was so very good. I used the "tips" from Dorothy - use a mixture of swiss, provolone, and mozarella - topped with a bit of freshly grated parmesan - mixing in most of it and then topping with about 1/3 of the cheese. Several guests wanted the recipe. I made it in one of those nice large saute type oven proof pans and then just put it in the oven for about 20 minutes and it was fine to serve "in the pan". Thanks - again - John! Made the whole recipe for us earlier - right after John first posted it. I made the whole recipe - in the saute pan - that's when it would be easy to divide. I think it would work in two of those 8 x 8 foil pans. Freeze one - before baking - and then bake it when you need it - allowing for a bit of extra time when you do. Tria