CREAMY-CHEESY SPINACH AND MUSHROOM BAKE

CREAMY-CHEESY SPINACH AND MUSHROOM BAKE image

Yield 8 servings

Number Of Ingredients 15

CASSEROLE
2 10oz. bags fresh baby spinach, rinsed well
1 tablespoon butter
1 large onion - minced
3 large cloves garlic - finely minced
3/4 pound medium cremini mushrooms - sliced
1 cup half and half cream
2/3 cup grated gruyere cheese - packed
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
TOPPING
1/2 cup plain, coarse breadcrumbs
1/3 cup grated gruyere cheese - packed
1/3 cup sliced, unblanched almonds - toasted

Steps:

Preheat oven to 350 degrees and lightly butter a 2-1/2 quart casserole dish. With only the water that clings to the leaves, place spinach in a large/heavy saucepan over medium-high heat. Cover and let sweat/steam, tossing occasionally, until spinach is barely wilted and still bright green, approximately 3-4 minutes. Drain thoroughly in a colander, shaking and tossing, and pushing down with the back of a large spoon. In same large saucepan, melt butter over medium-high heat. Add onion and cook until softened/transparent. Add garlic and mushrooms and continue to cook until liquid mushrooms give off has evaporated, stirring occasionally. Gently mix in spinach, cream, 2/3 cup gruyere, salt, pepper, nutmeg and heat to simmering. Transfer to prepared casserole dish. Toss bread crumbs with remaining 1/3 cup gruyere and evenly sprinkle over casserole. Scatter almonds evenly over top. Bake uncovered for 30 minutes or until bubbling at edges and topping is golden. Allow to rest for 10 minutes before serving.