Mushroom-Spinach Bake

Name: Mushroom-Spinach Bake
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; 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

18 ingredients

4 steps

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
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

1

In 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.
2

Stir 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.
3

For 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).
4

Pour 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.