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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From a little old cookbook called Virginia Seasons. My written notes at the top of this one say, Wonderful! I last made it in 1994 - time to make it again! Ingredients:
1 lb fresh mushrooms |
1 teaspoon olive oil |
2 (10 ounce) packages frozen spinach, cooked and well drained |
1 teaspoon salt |
1/4 cup minced onion |
1 garlic clove, minced |
1/4 cup melted butter |
1 cup shredded cheddar cheese |
fresh cracked pepper |
Directions:
1. Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
2. Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
3. Lightly butter a 9 pie plate.
4. Line pie plate with cooked spinach.
5. Top with mushrooms.
6. Drizzle melted butter over.
7. Top with cheese and pepper.
8. (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
9. Bake uncovered at 350 for 20 minutes until sizzling.
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