This Creamed Spinach and Mushrooms is a steakhouse favorite made at home! It’s the perfect side for your holiday table.
It’s a little over two weeks until Easter, so you know what that means. I’ve got my pen and paper ready, and I’m in full blown planning mode. Care to join me? Come on!
If you’re looking for a tried and true recipe for a delicious side for your holiday ham or turkey, or whatever you might be serving, my Creamed Spinach and Mushrooms is just what you’re looking for.
I’m a huge spinach fan. Creamed spinach, spinach souffle, spinach salad…bring it on. I’ve been making this creamed spinach for years, and it’s the perfect side for any holiday meal or as a side for a nice big juicy steak.
And talk about easy peasy. It only takes about 20 minutes to whip up, and you can make it the day before up to the panko crumbs. Then the day you’re serving, just sprinkle it with the panko crumbs and bake until heated through. I love side dishes like this one that make for less work the day of the celebration. Don’t you? Enjoy!
For some other delicious sides for your holiday meal, check out my Roasted Brussels Sprouts with Horseradish-Honey Mustard Glaze, my Corn Maque Choux and my Green Beans with Horseradish Panko Crumbs.
- 4 6-oz. bags baby spinach leaves, stems removed
- 2 Tbsp. butter, divided
- 8 oz. Baby Bella mushrooms, chopped
- 1/4 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 Tbsp. all-purpose flour
- 2 cups milk
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. nutmeg
- 1 cup gruyere chesse, grated
- 1/2 cup panko bread crumbs
Preheat oven to 400 degrees.
In a large saucepan, bring 2 inches of water to a boil. Add the spinach, a handful at a time, waiting for it to wilt before adding more. When all the spinach is wilted, drain in a colander. Using a large spoon, press out as much as the water as possible.
In the saucepan, melt 2 tablespoons butter over medium heat. Add the mushrooms, onion and garlic and cook until softened and until some of the mushroom liquid cooks away, stirring often. Reduce the temperature to medium-low and stir in the flour. Cook for an additional minute stirring constantly. Slowly whisk in the milk and simmer until thickened, whisking often. Stir in the salt, pepper, nutmeg, cheese and spinach. Spoon into baking dish. Sprinkle with panko crumbs. Bake for 20 minutes, until golden brown.