Cheesy Mushroom Spinach Cakes

Name: Cheesy Mushroom Spinach Cakes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 cakes
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

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 8 cakes

Spinach, mushrooms and cheese are combined and baked to make these easy little vegetable cakes.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 8 cakes

Ingredients

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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.