Reviewed: Jul. 24, 2009

I used swiss cheese topping and it was wonderful!

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Apr. 5, 2009

This just didn't taste very good to me.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 12, 2009

great recipe to develop yours...

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J&B

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Reviewed: Jan. 18, 2009

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.

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mellycrens

Cooking Level: Expert

Home Town: Oak Grove, Missouri, USA

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Reviewed: Nov. 7, 2008

By itself this wasn't anything noteworthy, but the next day I used the leftovers on top of rice and that was pretty good.

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Michelle

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Reviewed: Nov. 4, 2008

Delicious!

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MAXINEHARRIS

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Reviewed: Sep. 28, 2008

This was super easy and super good! Although I thought my big bag of spinach was more than enough, it was only 12oz. But I like mushrooms, so I just went for it. I can't eat cheddar, so I topped mine with thin slices of Swiss cheese. I also sauteed the onions and a clove of garlic with the shrooms. My wonderful husband said it was "magnificent". I will be making this again, perhaps with the proper amount of spinach. :)

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jul. 2, 2008

My family and I all really loved this recipe! I didn't put the 4 TBLS of melted butter in it and also I didn't have enough cheddar cheese so I used half mozzarella...it turned out wonderful. It wasn't greasy like some others said about theirs. I think next time I'll add some cut up chicken breast to it.Its a keeper for us! Thanks for sharing!

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DESTINZ

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Reviewed: Apr. 4, 2008

It's a very good dish but definitely, should be eaten as soon as it is done. Thanks for the contributions people!

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Nurynski

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

I prepared this the same way 'mattsbelly' did (Sept. 07) and it was very good.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Mar. 12, 2008

I added a pound of cooked baby shrimp to the casserole and used a little less cheese. Served on top of cooked pasta, it reminds me of Macaroni Grill's Shrimp Portafino without the pine nuts. Will make it again with pasta to absorb the butter and cheese.

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Barb K

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Reviewed: Mar. 9, 2008

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 3, 2008

I served this last night and it was a hit. I did a few things differently, probably like other reviewer - I did not read them all. I used 2 bunches of fresh spinach, which I wilted and squeezed to remove water. Then I sautéed the mushrooms together with the onions and some garlic. I cut back the butter poured over the spinach to 2TBL and next time, I will cut it again or perhaps leave it out all together. I think the cheese adds enough flavor that all that butter is just not needed. Above all, this is easy and tasty!

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MNOTSCH

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Dec. 15, 2007

I originally made this in October and it turned out great. Everyone loved it. It was a little watery so you just need to make sure the spinach is well drained. Will be making this again for Christmas

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palmtreefl

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Davenport, Florida, USA

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Reviewed: Oct. 21, 2007

I sauteed fresh garlic and used a lot less butter than the recipe called for. It is a very good side dish but I would like to find a way to get some of the grease out of it.

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cdalhamer

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Reviewed: Sep. 10, 2007

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.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2007

This is not only an easy recipe to do, it is very tasty as well. I cooked it for a dinner party and my guests raved over it. It goes well as a side dish with any meal, and I plan on serving it again very soon.

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JKWILLIAMS426

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 4, 2007

This was good but a little on the salty side. I didn't bake it with the butter to make it a little more on the healthy side. I will make again but eliminate the salt and saute the mushrooms with garlic.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jun. 15, 2007

I loved this!! My husband isn't crazy about spinach, which was great because i got to eat the entire dish myself!!!

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Janet

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Reviewed: May 22, 2007

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!

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Pumpkin

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Spinach and Mushroom Casserole

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