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Spinach and Mushroom Bake

Spinach and Mushroom Bake
This Recipe Is:

WebMD Recipe

This is a nice side dish or brunch dish. It's loaded with vegetables, too! I made the salt optional but it really does need a little if you use low-sodium chicken broth powder. 

Ingredients
  • 1 cup
    chopped onion
  • 2 cups
    sliced mushrooms (about 8 ounces)
  • 2 cups
    grated or diced carrots
  • 1 cup
    diced zucchini
  • 2 10-ounce boxes
    spinach, frozen chopped, thawed and gently squeezed to eliminate excess water
  • 1/2 cup
    Matzo Meal, use unsalted if someone is on a low-sodium diet
  • 3 large
    eggs, lightly beaten
  • 3/4 cup
    egg substitute
  • 1/4 teaspoon
    salt add more to taste, optional
  • 1/4 teaspoon
    black pepper
  • 2 teaspoons
    low-sodium chicken broth powder
Instructions
  1. Preheat oven to 325°F. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.
  2. Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
  3. Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).
Tip

You can easily double this recipe to serve more than nine people. Just use a 9x13-inch baking pan.

Nutritional Information

Makes: 9 servings
  • Calories104
  • Protein8 g
  • Carbohydrates14 g
    • Dietary fiber3.5 g
  • Fat2.6 g
    • Saturated fat0.8 g
  • Cholesterol72 mg
  • Sodium134 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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