Spinach-and-mushroom bake

Spinach-and-mushroom bake

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 15 minutes
  • 25 minutes
  • Doran Pinotage 2012
  • Buy Ingredients Here


  • 400 g young spinach
  • 1 T butter
  • 3 T olive oil
  • 300 g leeks, washed and roughly chopped
  • 2 garlic cloves, finely chopped
  • 400 g brown mushrooms
  • Sea salt and freshly ground black pepper, to taste
  • 1 x 400 g Woolworths cheese sauce sachet

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.


First published in the May 2014
issue of TASTE magazine.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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