Spinach Ring With Mushrooms
A savory spinach and mushroom dish featuring a creamy spinach ring filled with sautéed mushrooms, perfect for brunch or a light dinner with rich flavors and elegant presentation.
Ingredients
Instructions
- Scald the milk and pour it over beaten eggs and seasonings, then stir in the chopped or thawed spinach.
- Pour the mixture into a greased 1-quart mold.
- Set the mold in a pan of hot water and bake at 350°F for 30 minutes until the mixture is firm.
- Turn out the baked spinach ring onto a serving plate and fill the center with sautéed mushrooms cooked in butter.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute fresh spinach with kale or Swiss chard if desired. If you prefer a stronger flavor, try adding some grated cheese, like Parmesan, to the mixture. Ensure the spinach is well-drained to avoid excess moisture, which can affect the baking time.
Serving Suggestions
Serve the spinach ring warm, garnished with fresh herbs like parsley or chives for added flavor. It pairs beautifully with sautéed mushrooms on top. For a complete meal, consider serving it alongside a light salad or roasted vegetables. This dish also makes a great addition to a brunch spread alongside other vegetarian recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spinach ring in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual servings, but be cautious not to overheat, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Ring With Mushrooms contains roughly 910 calories, with 13g protein, 116g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (100% of the Daily Value), vitamin C (83% of the Daily Value), and iron (29% of the Daily Value). Note that it is relatively high in sodium, at 1951mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned spinach instead of fresh or frozen?
Yes, you can use canned spinach, but be sure to thoroughly drain and rinse it to remove excess sodium and moisture. Canned spinach tends to be softer, so the texture may differ slightly from using fresh or frozen.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as it doesn't include any grains or gluten-containing ingredients. Just ensure that any added seasonings or accompaniments are also gluten-free. Enjoy it as part of a gluten-free meal plan.
Can I prepare this dish in advance?
Absolutely! You can prepare the spinach mixture ahead of time, pour it into the mold, and refrigerate it before baking. When ready to serve, just pop it in the oven. This makes it a convenient option for entertaining or meal prepping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).