Cheesy Mushroom Spinach Cakes

  • Level: Easy
  • Yield: 8 cakes
  • Total: 30 min
  • Active: 15 min


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


  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  2. 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.
  3. 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).
  4. 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.
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