Spinach Melt with Roasted Mushrooms, Shallots & Gruyere Cheese
Roasted Mushrooms and Shallots combine with sautéed spinach and all topped with melted Gruyere cheese for a delicious vegetarian meal of vegetable side dish.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 lb. cremini mushrooms, cleaned and sliced
- 2 large shallots, thinly sliced
- 1 lb. fresh spinach leaves
- 1 1/2 cups grated Gruyere cheese
- 1/2 tsp. lemon pepper perfection
Instructions
- Preheat oven to 425℉. Cover a large baking sheet with parchment paper.
- Clean mushrooms and slice into 1/4-inch slices. Clean shallots and thinly slice. Toss each with olive oil and season with lemon pepper. Spread out on prepared baking sheet, keeping mushrooms and shallots separated. They may cook for different lengths of time, so it’s nice to be able to separate them.
- Roast for about 20 minutes, or until both mushrooms and onions are browned and very aromatic and beginning to caramelized. Remove from oven and set aside. This step can be done several hours or a day ahead of time.
- Heat a large saute pan with a little bit of olive oil in the bottom. Slowly add spinach until you’ve got about 3/4 of it wilting in the pan. Toss in mushrooms and shallots and stir. Continue adding the rest of the spinach, a little bit at a time, until you’ve used up all the spinach. Sprinkle the grated Gruyere over the top and heat until cheese is melted and bubbly. Serve hot.