Spinach and Mushroom Casserole
Indulge in the creamy, cheesy comfort of this Spinach and Mushroom Casserole, a perfect make-ahead dish that's loaded with wholesome, nutrient-rich spinach and savory mushrooms. This hearty casserole features a luscious homemade garlic-infused roux, enriched with cream cheese and a touch of nutmeg for added warmth and depth. Topped with a golden crust of melted mozzarella, parmesan, and crunchy breadcrumb topping, this easy-to-prepare recipe is a crowd-pleasing side or vegetarian main for any dinner table. Ready in just 45 minutes, this casserole is a delightful balance of creamy and crispy textures, made with pantry-friendly ingredients like butter, milk, and all-purpose flour. Whether you're looking for a comforting weeknight meal or a standout dish for your next gathering, this Spinach and Mushroom Casserole delivers irresistible flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh spinach
- 250 grams mushrooms
- 2 tablespoons butter
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 120 grams cream cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup parmesan cheese
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat the oven to 190°C (375°F) and grease a medium-sized casserole dish with a little butter or olive oil.
Wash the spinach thoroughly and roughly chop it. Slice the mushrooms thinly. Mince the garlic cloves.
Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, add the garlic and sauté for 1 minute until fragrant.
Add the mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned. Set the mushrooms aside in a separate bowl.
Using the same skillet, add another tablespoon of butter. Once melted, sprinkle the flour over the butter and whisk continuously to make a roux. Cook the roux for 1–2 minutes until light golden.
Slowly pour in the milk while whisking to prevent lumps. Continue cooking and whisking for 3–4 minutes until the mixture thickens to a creamy consistency.
Stir in the cream cheese and mix until fully melted and smooth. Season with salt, black pepper, and nutmeg (if using).
Add the chopped spinach to the skillet and cook for 2–3 minutes, stirring frequently, until wilted. Return the cooked mushrooms to the skillet and fold them into the creamy mixture.
Transfer the spinach and mushroom mixture into the prepared casserole dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese and parmesan cheese evenly over the top.
In a small bowl, mix the breadcrumbs with olive oil to lightly moisten them. Sprinkle the breadcrumb mixture over the cheese layer.
Bake the casserole in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Spinach and Mushroom Casserole!
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 5712 mg | 248% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 32.5 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2363 mg | 182% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
