Spinach and mushroom bake
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 400 g baby spinach
- 4 tbsp Butter
- 3 Tbsp olive oil, to drizzle
- 300 g leeks, washed and roughly chopped
- 4 cloves garlic, peeled and crushed
- 400 g brown mushrooms, chopped and fried
- sea salt and freshly ground black pepper, to taste
- 400 g sachet cheese sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Blanch the spinach for no more than 5 seconds in boiling salted water, then remove and plunge into iced water.
- Heat the butter and 1 T olive oil in a pan over a medium heat. Add the leeks and garlic and cook until softened. Mix with the spinach and season to taste.
- Place the mushrooms on a baking tray and drizzle over the remaining olive oil. Top with the spinach mixture, then pour over the cheese sauce.
- Bake for 20 minutes, or until the mushrooms are cooked and the cheese sauce has browned slightly.
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