Mushroom-Spinach Bake

• 3 tablespoons plus 1-1/2 teaspoons butter
• 1/2 cup all-purpose flour
• 2 cups 2% milk
• 4 large eggs, lightly beaten
• 1 cup shredded Gruyere or Swiss cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Dash ground nutmeg
• 2 cups sliced baby portobello mushrooms
• 1 tablespoon chopped shallot
• 1 tablespoon butter
• 1 teaspoon white truffle oil, optional
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup heavy whipping cream
• 1/3 cup shredded Gruyere or Swiss cheese

1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside.
3. For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil).
4. Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400u0b0 for 20-25 minutes or until a knife inserted in the center comes out clean.

butter, allpurpose, milk, eggs, gruyere, salt, pepper, ground nutmeg, baby portobello mushrooms, shallot, butter, truffle oil, spinach, flour, salt, pepper, heavy whipping cream, gruyere

Taken from www.tasteofhome.com/recipes/mushroom-spinach-bake/ (may not work)