87 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 29
  • 3 Rating Star 11
  • 1 Rating Star 2
  • 2 Rating Star 2

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

CathyM
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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  • Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.

  • Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.

  • Bake in preheated oven for 20 minutes.

Nutrition Facts

256.69 calories; 11.33 g protein; 7.51 g carbohydrates; 21.54 g fat; 60.19 mg cholesterol; 721.46 mg sodium.Full Nutrition


Reviews (72)

Read All Reviews

Most helpful positive review

01/15/2006
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: )
(20)

Most helpful critical review

05/22/2011
Salty AND greasy! I had to this out! Maybe without the salt it would taste better but it would still be super greasy. I tried this because we all love it when I use very little olive oil and sautee mushrooms spinach and onions. I figured this would be a little twist on an already good thing...WRONG!!!
(3)
87 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 29
  • 3 Rating Star 11
  • 1 Rating Star 2
  • 2 Rating Star 2
09/10/2007
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.
(81)
03/09/2008
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.
(31)
01/15/2006
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: )
(20)
01/20/2009
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.
(17)
12/17/2003
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.
(14)
12/06/2003
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.
(10)
04/26/2007
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.
(10)
05/23/2007
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!
(10)
11/05/2006
I really wanted to love this recipe. These are some of my all time favorite foods so I started with strong positive bias. Alas it just tasted like spinach mushrooms onions and cheese. Sure I know that's what it is but I was hoping for that magical transformation when a combination transcends its ingredients.
(7)