recipes
Vegetarian mushroom and spinach bake
Serves: 4
2016-11-17
Ingredients
- 1 large stale Maltese loaf, cut into cubes
- 1 packet creamy mushroom soup (Knorr)
- 800ml milk
- 2 eggs, beaten
- 2 tbsp olive oil (Borges)
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1 tbsp chopped fresh thyme
- 500g mixed mushrooms, roughly cut
- Black pepper
- 2 handfuls fresh spinach leaves plus extra for serving
- 3-4 tbsp grated Parmesan cheese
Method
Start this recipe by making up the soup. Mix together the milk and contents of the mushroom soup and heat over a medium heat until boiling and thickened. Remove off the heat and allow to cool. Next, heat the oil in a large pan and fry the onion and garlic together for 3 minutes. Add in the thyme and mushrooms, season well with black pepper and cook for 4 minutes. Remove off the heat, add in the spinach and stir to wilt. Next, place the stale bread into a large bowl. Stir the 2 beaten eggs into the soup, then add to the bread along with 2 tbsp of grated Parmesan cheese. Stir in the cooked mushrooms and spinach then transfer the mixture into a greased oven dish. Sprinkle over the remaining cheese and bake in the oven at 200`c for 25-30 minutes until golden and crispy. Serve immediately top extra spinach leaves on top.
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