Spinach & Mushroom Soufflé

Need a quick holiday side dish? Use up any spinach and mushrooms and bake them with sour cream, bacon, and cheese for a savory and salty addition to your meal. It can be eaten just scooped from the serving platter on to a plate or as a dip with tortilla chips, pita, or crackers. 

Ingredients

• 16 oz of spinach
• 10 oz of shredded colby jack cheese 
• 8 oz of cooked bacon bits (storebought or homemade) 
• 16 0z of mushrooms 
• 16 oz sour cream  

1. Wash and slice mushrooms.
2. Preheat oven to 375.
3. Add 1 tbsp of butter or a neutral oil in a pan and heat on medium. Add mushrooms to the pan and sauté until darkened in color and the texture is softer. Add 1/2 tsp salt and 1/2 tsp of garlic powder.
4. Wilt your fresh spinach on top of the mushrooms.
5. In a large mixing bowl, stir the cheese, sour cream, and bacon bits. Add the spinach and mushrooms and mix all together.
6.  Spoon the mix to a 9 by 9 baking dish or pie pan and even out the top with the spatula.
7. Bake for 20 minutes.
8. Once the soufflé is bubbly and the cheese is melted, set oven to high broil. Watch for the cheese to be golden brown 3-5 minutes and take it out of the oven.
9. Serve hot and enjoy!

Recipe and photos by Alison Penn.