Baked Mushrooms with Spinach

Baked Mushrooms with Spinach


  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 pound large fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 4 tablespoons butter, divided
  • 4 bacon strips, cooked and crumbled
  • 1 cup milk
  • 1 cup (8 ounces) shredded cheddar cheese
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • Dash pepper

    How to make it 

  • 1

    Place spinach in a greased 8-in. baking dish; set aside.

  • 2

    Remove stems from mushrooms. Set caps aside; chop stems.

  • 3

    Sauté chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach.

  • 4

    Sprinkle with bacon.

  • 5

    Top with mushroom caps.

  • 6

    Melt remaining butter; brush over caps.

  • 7

    In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top.

  • 8

    Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.  Serves 6.

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