"This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken." — CathyM
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fresh mushrooms, sliced
2 (10 ounce) packages
fresh spinach, rinsed and stems removed
finely chopped onion
1 1/2 cups
shredded Cheddar cheese, divided
Loved this because, I sauteed the onions with 1 clove of garlic in 2TB of butter set aside..I sauteed mushroom in 2TB butter and sprinkled a little lemon juice and worchestire sauce on them..Great steak sidedish..Thank you :^)
I am giving this 3 stars because it helped me develop my own great recipe. This was a good concept but I changed it quite a bit. First, I wilted 3 8oz. bags of baby spinach adding no butter or oil, put in strainer and pressed water out. Then I sauted 8oz. sliced mushrooms with the 1/2 onion called for, added 1 minced garlic clove the juice of 1/2 a lemon and a few drops of worcestershire sauce (last 2 ingredients were suggested in one of the reviews I read). Mixed spinach into mushroom mixture. Put in casserole dish and topped with the cheese. I did not use any butter and only a tiny bit of olive oil with the mushrooms! It still was a little greasy I guess from the cheese. But the flavor was fabulous. Next time I will omit the cheese called for and just sprinkle with parm-regg. Thanks for the base recipe but I can't imagine all that butter.
As written, this recipe had flaws which, even making changes, only made this an ordinary dish. Too much butter, so I adjusted for that. No seasoning, so I added some garlic. Also, I didn't see the need to cook the spinach separately from the mushrooms--a pointless extra step that just takes more time and dirties an extra pan. I just cooked the mushrooms, onion and garlic first, then added the spinach to the same pan--and frankly, I should have left it at that and stopped there. Finally, other than to melt a mild cheese (I also adjusted for that by using a sun-dried tomato/basil cheddar) I don't see what the purpose is of placing already cooked spinach in the oven--except to overcook it. This has potential, I guess, with a pretty major overhaul, but as written it's just not that great a recipe.
This recipe was a little too salty and greasy for me. The flavor of the mushrooms and spinach together was really good. Next time I think I will use about half the salt and velveeta instead of cheddar. I think that will help cut down on the grease.
Really loved it, but like everyone else, I made changes. First, I halved it which was perfect for just me and leftovers (someone suggested serving it with shrimp over rice, which I plan to try b/c it was so good). I also took others advice and just sauteed the mushrooms, onions, and spinach in the same pan with a light layer of cooking spray instead of butter. I didn't remove the stems (it seemed like a waste of time and still tasted fine). I added a splach of worchesterchire and lemon juice before putting it in the dish to bake. Instead of cheddar, which I think would overpower the flavor of the veggies, I used a small amount of swiss and covered the rest in an italian blend of romano, parm, mozz, and guyer.
This is fantastic! My family flipped over this recipe. We'll definitely be making it often. I altered it a little based on the reviews. I used more cheese and less butter. Next time, I won't use any butter. I also skipped the salt entirely and threw in a little lemon juice and Worcestershire sauce based on a previous suggestion. I love it! Thanks so much for submitting.
This dish was very flavorful, but it was really greasy. It would be great served on brushetta. I just couldn't handle all the grease.
this was very good. I used a small dash only of salt and it was fine. I also omitted butter and did a light drizzle of olive oil instead. I don't think this dish needs any butter anyway due to getting enough oil from the melted cheese. If you LOVE onions to death like I do plus are a spinach fan then you should be amazed at how great this tastes. I really took a bite of it and said out loud, "this is good!"
great recipe -- the flavor beats your expectations because it was just too easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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