Easy Creamed Spinach and Mushrooms
Creamed Spinach and Mushrooms will have grownups and the pickiest kiddos coming back for seconds thanks to its creamy taste and buttery breadcrumb topping.
Servings: 6
Calories: 474kcal
Ingredients
- 3 16 ounce bags frozen chopped spinach, thawed
- 2 Tbs butter
- 1 large yellow onion diced
- 4 cloves garlic minced
- 16 ounces mushrooms sliced
- salt + pepper
- 6 ounces cream cheese
- 1 1/2 cups half and half or cream I used half and half
- 1/4 cup parmesan shredded
- 8 ounces mini mozzarella balls OR 1 cup shredded mozzarella
For the Breadcrumb Topping
- 2 Tbs salted butter melted
- 1 cup panko Japanese style breadcrumbs
- 1/4 cup roasted crushed almonds
Instructions
- Preheat oven to 425 degrees F.
- Remove excess water from the thawed spinach; you can do this using a mesh wire strainer, cheesecloth, or tea cloth. Set spinach aside.
- Melt butter in large (oven safe) skillet or Dutch oven over medium high heat. Add the diced onion and sauté for 3-4 minutes, stirring occasionally. Add the garlic and cook for an additional 30 seconds before adding the sliced mushrooms and a sprinkle of salt and pepper. Stir to combine.
- Allow the mushrooms to cook for 6-7 minutes, allowing them to release their water and enough time for part of the water to boil off.
- Push the onions and mushrooms to one side of the skillet and add the cream cheese to the other side. Use a whisk to break it apart and slowly incorporate it with any remaining liquid in the pan. Reduce heat to medium low and whisk the half and half or cream in with the cream cheese and mushrooms. Continue to cook until fully combined and the half and half is heated through (NOT boiling!).
- Add the thawed spinach and parmesan to the skillet and mix to combine with the cream and mushrooms. Continue to cook until heated through, approximately 2 minutes.
- Meanwhile, in a small bowl melt two tablespoons of butter. Stir the panko breadcrumbs and crushed almonds in with the butter. Set aside.
- Remove the skillet with the creamy spinach and mushrooms from the heat and carefully top with the mini mozzarella balls or shredded mozzarella cheese (alternatively, you can stir this in with the spinach if you prefer). Sprinkle the top with the panko almond breadcrumb mixture and bake at 425 degrees for approximately 8-10 minutes, or until the top is golden brown and the spinach is starting to bubble at the sides.
- Remove from the oven and serve!
Nutrition
Calories: 474kcal | Carbohydrates: 18g | Protein: 18g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 565mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1165IU | Vitamin C: 4.3mg | Calcium: 376mg | Iron: 1.5mg