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.

Recipe courtesy of Food Network Kitchen

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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.

My Private Notes

Name: Cheesy Mushroom Spinach Cakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
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