Cheesy Mushroom Spinach Cakes
Pairs with Blonde Roast. These versatile cakes are perfect for an easy appetizer or side dish. Add grilled apple sausages or a selection of your favorite salumi for a unique main course.
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, halved and thinly sliced
Kosher salt and freshly ground black pepper
10 ounces chopped frozen spinach, thawed in microwave 4 minutes, all liquid squeezed
6 ounces Asiago, shredded (about 2 cups)
1 large egg, beaten
Whole-grain mustard, for serving
Directions
- 1. Preheat the oven to 450 degrees F. Heat a large skillet over medium-high heat. Add the olive oil and then the mushrooms. Cook, stirring occasionally, until the mushrooms are a rich golden brown, 10 to 12 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl and cool slightly.
- 2. Add the spinach, cheese and egg to the mushrooms and stir together to combine; it's nice if there are pockets of cheese in the mixture.
- 3. Line a baking sheet with parchment. Using a 1/4 cup dry measuring cup as a mold, tightly pack some of the mixture into the cup to make a cake. Tap the cake out of the cup on to the prepared pan. Repeat with the remaining mixture to make 8 cakes. Bake until the cheese is golden, about 12 minutes. Serve hot with whole-grain mustard.
