french

Mushroom and Spinach Vol au Vent

This baked dish pairs mushrooms, sliced with baby spinach, puff pastry shell, frozen and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

57 g Carbohydrates

41 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

72g puff pastry shell (vol au vent), frozen 402 kcal
157g mushrooms, sliced 35 kcal
57g baby spinach 13 kcal
13g butter 93 kcal
21g shallot, minced 15 kcal
129g milk, whole 65 kcal
7g all-purpose flour 25 kcal
0.54 tsp (1g) thyme, dried 1 kcal
6g lemon juice 2 kcal
1g kosher salt 0 kcal
0.36 tsp (1g) black pepper 2 kcal

Cooking instructions

puff pastry shell (vol au vent)
Heat oven to 400 F. Place puff pastry shell on a baking sheet and bake until puffed and golden, 18-22 minutes.
mushroomsbutterkosher salt
Meanwhile, melt butter in a skillet over medium-high. Saute mushrooms with salt until they release moisture and brown, 6-8 minutes.
shallotall-purpose flourthyme
Add shallot and thyme; cook 1 minute. Stir in flour and cook 30 seconds.
milk
Pour in milk gradually, stirring until smooth; simmer 2-3 minutes until thickened.
baby spinachlemon juicekosher saltblack pepper
Stir in spinach to wilt, then add lemon juice and black pepper. Taste for salt.
puff pastry shell (vol au vent)mushrooms
Split the baked shell, spoon creamy mushroom filling inside, and serve right away.