Cheese Pairings For Spinach-Mushroom Dishes: Expert Recommendations

Spinach and mushrooms are a delicious combination, but what type of cheese goes well with them? There are several options, and it depends on the dish you're preparing. For a casserole, cheddar is a good choice, while stuffed mushrooms might call for cream cheese, mozzarella, or parmesan. If you're making a sautéed spinach and mushroom dish, you might want to try parmesan, or even a cream sauce.

Spinach, mushroom, and cheese casserole

A spinach, mushroom, and cheese casserole is a delicious and hearty meal that can be easily adjusted to your preferences. It is a great option for a family get-together or a holiday celebration and can be made ahead of time. Here is a detailed recipe for a mouth-watering spinach, mushroom, and cheese casserole that will leave your taste buds wanting more!

Ingredients:

• 3 boxes (10 oz. each) frozen chopped spinach, thawed and excess water squeezed out
• 1 box (8 oz.) mushrooms, sliced (you can use more if you like)
• 4 tbsp. butter (you can use vegan butter if desired)
• 1/2 cup finely chopped onion
• 2 cloves garlic (or garlic powder)
• Salt and pepper, to taste
• 1 1/2 cups cheddar cheese (you can use vegan cheese, or a mix of shredded parmesan and cheddar)

Instructions:

Preheat your oven to 350 degrees Fahrenheit.

In a sauté pan, melt 2 tablespoons of butter and add the sliced mushrooms and garlic. Sauté until the mushrooms soften and release their water, which should take about 5 minutes. Set this mixture aside.

In a large bowl, combine the thawed and squeezed spinach, 2 tablespoons of melted butter, chopped onions, and a couple of shakes of salt and pepper to taste. Mix well.

Now, it's time to layer the ingredients in a small, high-walled casserole dish. Start with half of the spinach mixture, followed by the sautéed mushrooms, and then half of the cheese. Repeat the layers, ending with the remaining cheese on top.

Pop the casserole into the oven and bake for about 20 minutes, or until the cheese is melted and the casserole is hot.

Tips and Variations:

• You can make this dish ahead of time and store it in the refrigerator until you're ready to cook. Just remember to take it out of the fridge to warm up a bit before baking.
• Feel free to adjust the recipe to your taste. You can sneak in extra mushrooms and cheese or experiment with different types of cheese, such as shredded parmesan, mozzarella, or a mix of your favorites.
• For a plant-based option, simply swap out the butter and cheese with your favorite vegan alternatives.

Enjoy the comforting flavors of spinach, mushroom, and cheese with this easy-to-make casserole! It's a perfect side dish or main course that will impress your family and friends.

Spinach, mushroom, and cheese stuffed mushrooms

Ingredients:

• 22 large cremini mushrooms or button mushrooms
• Olive oil cooking spray
• 1 (10-12 oz.) bag frozen spinach, thawed
• 8 oz. cream cheese, softened
• 3/4 cup finely shredded parmesan cheese, divided
• 1/2 cup finely shredded mozzarella cheese
• 1 large garlic clove, minced (1 1/2 tsp)
• Salt and freshly ground black pepper to taste
• 1/3 cup panko bread crumbs
• Freshly chopped chives or parsley (optional garnish)

Method:

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil for easier cleanup.

Place the spinach on several layers of paper towels, spread it out, and then fold the paper towels over and squeeze out the excess moisture from the spinach. Place the spinach in a medium-sized mixing bowl.

In a separate bowl, mix the softened cream cheese, 1/2 cup of parmesan cheese, mozzarella cheese, garlic, and season with salt and pepper to taste. Stir the mixture until well blended.

Place the mushroom caps on the prepared baking sheet and spray the top and bottom sides with non-stick cooking spray.

Scoop a spoonful of the cheese and spinach mixture into each mushroom cap. Set the mushrooms on the baking sheet, filling them upright.

In a small mixing bowl, stir together the panko, remaining 1/4 cup of parmesan cheese, and 1 1/2 tsp olive oil. Sprinkle this mixture over each mushroom.

Bake in the preheated oven for 20-24 minutes, or until the filling is hot, the mushrooms have softened, and the topping is golden brown. If desired, finish under the broiler for a few moments to achieve a golden brown topping.

Garnish with freshly chopped chives or parsley, if desired, and serve warm.

Tips:

• For the best flavour and texture, use fresh mushrooms.
• Opt for larger mushrooms (about 2 inches across) to fit more filling.
• Try to use mushrooms that are almost even in size so they bake more evenly.
• Be sure to squeeze most of the moisture from the spinach, or the filling will be too runny.
• If you don't have panko bread crumbs, regular bread crumbs can be used.
• Try swapping parmesan for Romano cheese or mild provolone for mozzarella.
• You can use fresh spinach instead of frozen. Just steam it first, then cool and squeeze out the excess moisture.

Spinach, mushroom, and cheese as a side dish

Spinach, mushrooms, and cheese is a versatile combination that can be prepared in a variety of ways as a side dish. Here are some ideas and recipes to get you started:

Sautéed Spinach, Mushrooms, and Caramelized Onions

This recipe involves cooking the onions, mushrooms, and spinach separately before combining them in a skillet with a creamy sauce made from half-and-half and Parmesan cheese. The dish is then served as a side with pasta, grilled meats, or seafood. It can also be served as-is for a vegetarian option.

Spinach, Mushroom, and Cheese Casserole

For this recipe, you'll need to sauté the mushrooms and garlic, and combine the spinach with butter, onions, salt, and pepper. In a small casserole dish, layer half of the spinach mixture, followed by the mushrooms, half of the cheese, the remaining spinach, and finally, the rest of the cheese. Bake in the oven for about 20 minutes, until hot and melted. This dish can be made ahead of time and refrigerated until ready to cook.

Stuffed Mushrooms with Spinach and Cheese

This recipe involves stuffing mushroom caps with a creamy cheese filling made from cream cheese, Parmesan, mozzarella, and garlic. The mushrooms are then baked in the oven until tender and golden brown. This dish can be served as an appetizer or a side and can be prepared in advance.

Cheesy Spinach and Mushroom-Stuffed Mushrooms

This recipe is similar to the previous one but includes additional ingredients such as basil, red pepper flakes, and breadcrumbs. The mushrooms are stuffed with a mixture of spinach, mushrooms, garlic, Parmesan, and cream cheese, and then baked in the oven. This dish can be served as an appetizer or a side and can also be made gluten-free and keto-friendly by omitting the breadcrumbs.

Baked Mushrooms Stuffed with Spinach and Cheese

This recipe involves stuffing mushrooms with a mixture of sautéed vegetables, including spinach, garlic, and onions, combined with ricotta and mozzarella cheeses. The stuffed mushrooms are then baked in the oven for about 20 minutes. This dish can be served as an appetizer or a light meal.

Spinach, mushroom, and cheese appetizers

Spinach, Mushroom, and Cheese Casserole

This is a simple, quick, and easy side dish that can be prepared ahead of time and stored in the refrigerator until you're ready to cook. It goes well with roast beef or chicken.

Ingredients

• 2 tablespoons butter
• 1 pound fresh mushrooms, sliced
• 2 (10-ounce) packages fresh spinach, rinsed and stems removed
• 4 tablespoons butter, melted
• 1/4 cup finely chopped onion
• 1 1/2 cups shredded Cheddar cheese, divided

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium heat.
• Sauté the mushrooms until tender, about 8 to 10 minutes.
• In a separate pot, wilt the spinach over medium heat. Drain and squeeze out the excess water.
• Place the spinach in the prepared baking dish and top with salt, melted butter, onion, and half of the cheese.
• Layer the mushrooms on top and sprinkle with the remaining cheese.
• Bake in the preheated oven for 20 minutes.

Spinach, Mushroom, and Cheese Stuffed Mushrooms

These are perfect as appetizers or party snacks and can be prepped in advance.

Ingredients

• 12 medium-large cremini mushrooms (baby portobellos)
• 1 tablespoon unsalted butter
• 2.5-3 cups fresh baby spinach
• 4 ounces cream cheese, cut into cubes
• 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons for topping
• 1/4 teaspoon dried basil
• Salt and pepper, to taste
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons panko breadcrumbs
• 1 tablespoon olive oil

Instructions

• Preheat the oven to 375 degrees F and line a baking sheet with foil or parchment paper.
• Clean the mushrooms and remove the stems.
• Mince the mushroom stems and garlic.
• Melt butter in a pan over medium-high heat and add the minced mushrooms and garlic. Sauté for 2-3 minutes, then add the spinach.
• Once the spinach has wilted, add the cream cheese, basil, salt, pepper, and red pepper flakes. Stir until the cream cheese has melted, then fold in the Parmesan cheese and remove from heat.
• Combine the panko breadcrumbs with the remaining Parmesan cheese and olive oil.
• Spoon the spinach mixture into each mushroom cap, then sprinkle with the breadcrumb mixture.
• Bake for approximately 15 minutes, or until the filling is hot and the mushrooms are tender.

Sautéed Spinach, Mushrooms, and Caramelized Onions

This meatless recipe is versatile and can be served as a side dish with pasta, grilled meats, or seafood.

Ingredients

• 1 tablespoon olive oil
• 3 large yellow onions, sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 10 ounces mushrooms, sliced
• 1 cup Parmesan cheese, shredded

Instructions

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the sliced onions and cook on high heat for about 10 minutes, stirring constantly.
• Reduce the heat to medium and continue cooking the onions for 10 more minutes, stirring occasionally.
• Add a pinch of salt to the onions and cook for another 10 minutes on medium or low heat, stirring occasionally.
• Remove the skillet from the heat and sprinkle the onions with balsamic vinegar.
• In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms for about 5 minutes, stirring occasionally, until they are soft.
• Add the fresh spinach to the skillet and stir on low heat until it starts to wilt.
• To make a creamy sauce, add half-and-half to the mushroom and spinach mixture and bring to a quick boil.
• Add the shredded Parmesan cheese and salt, stirring until the cheese melts.
• Add the caramelized onions back to the skillet with the pasta sauce.

Spinach, Mushroom, and Cheese Casserole (Vegan Option)

This is a simple and adjustable recipe that can be made ahead of time and stored in the refrigerator until ready to cook.

Ingredients

• 3 (10-ounce) boxes frozen, chopped spinach, thawed
• 1 (8-ounce) box mushrooms, sliced
• 4 tablespoons butter, divided (vegan, if desired)
• 1/2 cup finely chopped onion
• 2 cloves garlic
• Salt and pepper, to taste
• 1 1/2 cups Cheddar cheese (vegan, if desired)

Instructions

• Preheat the oven to 350 degrees F.
• Add 2 tablespoons of butter to a sauté pan and cook the mushrooms and garlic until the mushrooms soften and release their water, about 5 minutes. Set aside.
• Squeeze the excess water out of the spinach and add it to a large bowl. Add 2 tablespoons of melted butter, onions, salt, and pepper to taste, and mix well.
• In a small, high-walled casserole dish, layer half of the spinach mixture, mushrooms, half of the cheese, remaining spinach, and then the remaining cheese.
• Bake for 20 minutes, until hot and the cheese is melted.

Spinach, mushroom, and cheese as a main course

Spinach, mushrooms, and cheese can be combined to make a delicious main course. Here are some ideas to get you started:

Spinach and Mushroom Casserole

This simple dish combines spinach, mushrooms, and cheese in a casserole form. You can use frozen or fresh spinach, and sliced mushrooms. The recipe also calls for butter, onion, garlic, and salt and pepper to taste. The ingredients are layered in a casserole dish and baked in the oven until hot and melted. This dish is a great option if you're looking for something quick and easy to prepare.

Stuffed Mushrooms

For a more intricate dish, you can make stuffed mushrooms. This recipe calls for cremini or button mushrooms, spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, salt, pepper, and panko breadcrumbs. The mushrooms are stuffed with the cheese, spinach, and garlic mixture, then baked in the oven until hot and melted. This option is a bit more involved but is sure to impress.

Sautéed Spinach, Mushrooms, and Caramelized Onions

This meatless recipe combines spinach, mushrooms, onions, garlic, and parmesan cheese in a savory sauté. The vegetables are cooked and seasoned to perfection, creating a versatile dish that can be served as a main course or alongside pasta, ravioli, or tortellini. It also goes well with grilled steak, pork, or chicken. This option allows you to showcase the flavors of each ingredient while still creating a cohesive dish.

Baked Mushrooms with Spinach and Cheese

Another option is to bake mushrooms stuffed with a spinach and cheese mixture. This recipe calls for baby spinach, ricotta cheese, mozzarella cheese, garlic, and rosemary. The mushrooms are filled with the spinach and cheese mixture, baked in the oven, and then served. This dish is a great choice if you're looking for something with a more subtle blend of flavors.

Variations and Tips

When preparing any of these dishes, there are a few things to keep in mind. Firstly, feel free to adjust the recipes to your taste preferences. You can add extra mushrooms or cheese, or experiment with different types of cheese to find your favorite combination. Secondly, if you're serving guests with dietary restrictions, these dishes can easily be made vegan or gluten-free by substituting vegan cheese and butter, and skipping the panko breadcrumbs. Finally, if you're preparing these dishes in advance, they can be stored in the refrigerator and baked just before serving to ensure optimal freshness and flavor.

Frequently asked questions