Recipe: Spinach-Filled Puff Bowl with Cheese Sauce (using biscuit mix)

SPINACH-FILLED PUFF BOWL WITH CHEESE SAUCE

FOR THE PUFF BOWL:
1/3 cup water
2 tablespoons butter or margarine
1/2 cup plus 2 tablespoons buttermilk baking mix (like Bisquick), divided use
2 eggs
FOR THE FILLING:
4 tablespoons butter or margarine, divided use
8 ounces fresh mushrooms, sliced (about 2 cups)
1 medium onion, cut into 1/4-inch slices
1 (10-ounce) package frozen chopped spinach, thawed and squeezed to drain
FOR THE CHEESE SAUCE:
1/4 teaspoon salt
1/8 teaspoon black or white pepper
1 cup milk
1/2 cup grated Parmesan cheese

TO MAKE THE PUFF BOWL:
Preheat oven to 400 degrees F.

Combine water and butter in 2-quart saucepan; heat to boiling. Reduce heat to low. Add 1/2 cup baking mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Continue beating until smooth.

Spread in bottom of a greased 9-inch pie plate (do not spread up side). Bake in preheated 400 degree F oven about 23 minutes, or until puffed and edges are golden.

While bowl is baking, prepare filling and sauce.

TO MAKE THE FILLING:
Melt 2 tablespoons of the butter in 10-inch skillet over medium heat. Add mushrooms and onion; cook, stirring occasionally, 5 to 7 minutes, or until tender.

Stir in spinach; cook until heated through.

TO MAKE THE CHEESE SAUCE:
Melt the remaining 2 tablespoons butter in 1-quart saucepan over low heat. Stir in the remaining 2 tablespoons baking mix, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly.

Remove from heat. Stir in milk. Return to heat and bring to boiling, stirring constantly; boil and stir 1 minute. Stir in cheese until melted.

Spoon hot spinach filling into center of hot puff bowl. Top with cheese sauce. Serve immediately.

Servings: 6-8
Source: The Lakeland (FL) Ledger, May 6, 1999