Mushroom-Spinach Bake
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
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
- 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
Directions
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1In 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.
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2Stir 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.
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3For 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).
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4Pour 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.
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