Cheesy Mushroom Spinach Cakes
- Level: Easy
- Yield: 8 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 49
- Sodium
- 593
- Total: 30 min
- Active: 15 min
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 and squeezed dry
6 ounces Asiago cheese, shredded (about 2 cups)
1 large egg, beaten
Whole-grain mustard, for serving
Directions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and 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.
- 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).
- 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.