Spinach & Mushroom Gratin

Spinach & Mushroom Gratin

Well fall is here again! As the weather gets cooler and we all start craving heartier comfort foods, last year we kicked off fall with our Autumn Beef Tacos. This year we have a quick and easy dish just in time for national mushroom day.  Combining baby Bella mushrooms, spinach and 2 cheeses, this pastry tart strikes the perfect balance between being healthy and decadently rich.  

Most people have probably had allouette cheese before have with crackers, but this creamy herb and garlic cheese is really versatile, lending itself to stuffing, dips and crostini’s as well. We use it in a few different appetizers in place of cream cheese where it adds just the right amount of flair. In this recipe we pair it with smoked gouda to achieve a tart and subtle smokiness that plays nicely off of the other ingredients, but you could replace it with any bold cheese. Chevre, Gruyere or Port Salut would be equally amazing! When I put this recipe together I toyed with the idea of adding bacon. Browning in the pan before sautéing the mushrooms would really punch up the Smokey flavor. Ultimately I decided to keep it vegetarian but I could see, ham, bacon or Tasso being a show stopper. Maybe in another post… Lol.

Spinach& Mushroom Gratin

Recipe by markCourse: Recipes


Prep time


Cooking time






  • 2 cups fresh spinach

  • 8 oz sliced mushrooms

  • 1 tbsp olive oil

  • 1 tbsp chopped garlic

  • 1/4 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 oz shredded smoked gouda

  • 3 oz allouette cheese

  • 1 sheet pastry dough


  • Preheat oven to 375
  • Defrost puff pastry and place on wax paper on a flat surface
  • Using a circle cutter or 3 inch Bowl cut 8 circles out of puff pastry
  • Using a fork “dock” four of the pastry circles by lightly poking holes across the surface
  • With a 2 inch cutter, cut the centers out of the remaining four pastries. Refreeze the centers for use at a later time
  • In a small bowl add an egg yolk and 1oz of water. Mix well
  • Lightly brush the egg yolk mix over the docked pastry. Stack a pastry ring on each. Then brush the top of the rings with the egg yolk mix
  • Place on wax paper on cookie sheet and bake at 375°F for 7 minutes
  • In a saute pan heat oil and add mushrooms. Saute about 5 minutes until caramelized
  • Add garlic to mushrooms and cook for 2 minutes
  • Add spinach, salt, garlic and black pepper. Cook 2-3 minutes or until wilted
  • Remove mixture to a small bowl and let cool
  • Add allouette and smoked gouda. Mix well
  • Remove from oven and fill with mushroom /spinach mixture
  • Return to oven and cook for 5 minutes or until golden brown
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