Spinach Mushroom Bake
This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This comfortingly creamy, protein rich, Spinach Mushroom Bake is spiked with turmeric and smoked paprika and makes for a delicious low carb dinner or breakfast, paired with some bacon!
My daughter and I enjoyed slices of this Spinach Mushroom Bake for dinner after our little sojourn to Tallulah Gorge, a couple of weekends ago. With a combination of cheese, Hood Calorie Countdown, eggs, spinach and mushrooms ever so tenderly spiced with garlic, onions, turmeric and smokey smoked paprika, this low-carb bake is just as tasty for breakfast as it was for dinner. And, it is so so easy to make!
Spinach Mushroom Bake in 4 Steps!
1) Just sauté up onions and garlic in a skillet, then throw in some mushrooms and spinach.
2) Make the sauce by whisking together Hood Calorie Countdown, eggs, cheese, turmeric, smoked paprika, salt and pepper.
3) Pour the sauce into the sautéed veggies, indulge in a bit of swirling action in the skillet, and..
4) Place it in the oven and boom! Dinner! Or, Breakfast! Or, both!
A friend told me that she was trying to get a handle on her food intolerances by adding a little bit of the intolerable foods into her diet, so I figured I’d adopt her approach to deal with my lactose intolerance. Please do keep in mind that I am not a nutritionist or food expert in any way – I just like experimenting with foods to find what works for me.
So far I’ve noticed that adding just a smidge of dairy into my diet hasn’t been as detrimental as I used to think it would be. I used Hood Calorie Countdown (a dairy beverage) in these Banana Pecan Pancakes a little while ago, and I used just a half cup of it in this Spinach Mushroom Bake as well.
Hood Calorie Countdown comes in: Whole, 2%, Fat Free and chocolate and can be found at Walmart and other local retailers.If you’d like to try out Hood Calorie Countdown, then, you can use this coupon to save on your purchase.If you would like to find out more about Hood Calorie Countdown, make sure to visit their website. For more recipe ideas and inspiration using Hood Calorie Countdown, check out this link. Also, make sure to follow Hood Calorie Countdown on Facebook, Instagram, Twitter and Pinterest!
This low carb Spinach Mushroom Bake hit the spot for dinner, for us. My daughter and I had it with a side of bacon and it wasn’t too filling. Seeing we had filled up on this Date Shake immediately after we got home from Tallulah Gorge, neither of us wanted something too heavy.
By the way, Tallulah Gorge is one of the most breathtaking canyons, I’ve been to, here in Georgia! The gorge itself is said to span 2 miles and is nearly 1000 feet deep. There are supposedly over 1000 feet to the bottom of Tallulah Gorge and back – but, the steps are not continuous so we didn’t huff and puff as much as we did when we took on the steps at Amicalola Falls. There several running and biking trails, varying in difficulty and miles, around Tallulah Gorge.
My daughter and I planned on getting passes to go across the gorge floor (where you see all the gushing water and rocks in the top photo), but, the dam that feeds the Tallulah Gorge Waterfalls was being worked on and no one was allowed to cross at the bottom as the water levels were too high. If you are in Georgia and plan on making the trek to Tallulah Gorge, be prepared to have your breath taken away at certain viewing spots, and, get there early to get one of the 100 passes given out each day to hike across the gorge floor – the views are so worth it!
Ingredients
- 1 red onion skinned and diced
- 2 cloves garlic skinned and diced
- 1 1/2 cups mushrooms
- 2 cups spinach (fresh not frozen)
- 4 eggs
- 1 cup cheese I used a cheddar/mozzarella blend
- 1/2 cup Hood Calorie Countdown
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp coconut oil
- a little bit of fresh parsley and fresh oregano to sprinkle on top chopped
Instructions
- Preheat oven to 350 degrees
- Add oil to a skillet and when warm, add in diced onions and saute about 10 minutes.
- Add in garlic, spinach and mushrooms and saute, stirring occasionally, another 10 minutes or till mushrooms are browned slightly and spinach is wilted. Then take skillet off heat and set aside.
- In a bowl, whisk together the Hood Calorie Countdown with the eggs, cheese, turmeric, smoked paprika, salt and pepper.
- Pour the egg mixture into the skillet with the spinach mushroom mix. Swirl ingredients around so spinach and mushrooms are scattered around pan. Drop in the chopped oregano and parsley on top.
- Place pan in 350 degree oven and bake 25-30 minutes - please bear in mind that oven temps and times may vary, so keep an eye on your spinach mushroom bake from around the 20 minute mark. Remove from heat and enjoy with bacon or sausage.
Nutrition
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This is a delicious dish that I could eat for breakfast, lunch or dinner.
I’m heading down south this weekend to visit my mom. I’m going to make this for her – she loooooooves mushrooms!
Ohhh YAY!!! I’m so happy to hear you got to spend some vacation time with your daughter, Shashi! You two always have the best adventures! I love me some breakfast bakes, and this one looks epic!!! Perfect for breakfast, lunch AND dinner! I adore that you used two of my favorite spices too!! Be a doll and pass me a slice or two! Pinning! Cheers!!
This looks and sounds fantastic. I mean, you really can’t go wrong with cheese and mushrooms. This would be perfect for brunch or breakfast for dinner!
Spinach and mushrooms are so good together! and with those spices too…. YUM!
This Spinach Mushroom Bake sounds delicious! Mushrooms are such an awesome substitute for meat and I love eating meat-less a few times a week. Making this!
I always love seeing pics of you and your daughters travel adventures! These pics are stunning, Shashi!! And this bake? Right up my alley! I love anything with mushrooms…and all sorts of varieties. This is something I’d make on Sunday for quick grab and go lunches throughout the week. So hearty, nutritious and straight up tasty!! Hope you have a wonderful week, my friend! XOXO
This makes a perfect meal! I adore spinach and mushrooms…going to make this for the dinner :-))
I love the photos of the gorge, Shashi! I forget that Georgia has such wonderful sights…all I seem to remember is Highway 316. Haha! As far as this spinach mushroom bake…what a delicious idea! I often whip up eggs on toast for a quick lunch, but I’m going to have to play around with some of this fun add-ins now. The mozzarella would add a nice touch and did I see smoked paprika? Yes, please! Also, I’m going to have to check out Hood Calorie Countdown next time I’m in the store…thanks for sharing! 🙂
First, I love spinach and mushrooms so I’m all over this. Second, your pics of Tallulah Gorge are BEAUTIFUL! I might have to come for a visit–I love hiking! Hope you have a great rest of your week!
This is exactly the sort of bake Lynne and I both love Shashi. Yum! And it’s just nice and simple to make too. And those flavours, I love the creamy combination of the eggs, mushroom and spinach mixed together with turmeric and paprika. Your photographs of Tallulah Gorge are breathraking. I’d love to go hiking there. That’s a shame you didn’t get passes to go across the gorge floor. Will you go back and do that bit of the hike in the future and post the pictures here?
This looks amazing! I have to try this out!
Georgia has some gorgeous scenery! It’s a really pretty state. And this is a really pretty dish! Full of flavor and goodness — I want. 🙂
This looks and sounds fantastic. I mean, you really can’t go wrong with cheese and mushrooms. This would be perfect for brunch or breakfast for dinner!
Spinach and mushrooms are so good together! and with those spices too…. YUM!
This Spinach Mushroom Bake sounds delicious! Mushrooms are such an awesome substitute for meat and I love eating meat-less a few times a week. Making this!
I always love seeing pics of you and your daughters travel adventures! These pics are stunning, Shashi!! And this bake? Right up my alley! I love anything with mushrooms…and all sorts of varieties. This is something I’d make on Sunday for quick grab and go lunches throughout the week. So hearty, nutritious and straight up tasty!! Hope you have a wonderful week, my friend! XOXO
This is exactly the sort of bake Lynne and I both love Shashi. Yum! And it’s just nice and simple to make too. And those flavours, I love the creamy combination of the eggs, mushroom and spinach mixed together with turmeric and paprika. Your photographs of Tallulah Gorge are breathraking. I’d love to go hiking there. That’s a shame you didn’t get passes to go across the gorge floor. Will you go back and do that bit of the hike in the future and post the pictures here?
Ohhh YAY!!! I’m so happy to hear you got to spend some vacation time with your daughter, Shashi! You two always have the best adventures! I love me some breakfast bakes, and this one looks epic!!! Perfect for breakfast, lunch AND dinner! I adore that you used two of my favorite spices too!! Be a doll and pass me a slice or two! Pinning! Cheers!!
This is a delicious dish that I could eat for breakfast, lunch or dinner.
I’m heading down south this weekend to visit my mom. I’m going to make this for her – she loooooooves mushrooms!
I just tried your baked spinach and mushroom and it turned out absolutely delicious ! My family loved it too .
Thanks a ton !