For the Boursin Creamed Spinach w/ Crispy Lemon Panko:

• Defrost the frozen spinach in the fridge overnight or on the counter. Once defrosted, drain and squeeze out any excess moisture. Set aside.
• Start by making your crispy breadcrumb topping. Heat butter in a skillet over medium heat. Once frothy, swirl the pan and continue cooking for another 1-2 minutes or until golden brown. Immediately add in the panko breadcrumbs, tossing to coat the breadcrumbs in the browned butter and toast. After 30-60 seconds, shut off the heat and stir in the lemon zest and a small pinch of salt. Taste to adjust for seasoning and set aside.
• Now start on your creamed spinach. In a large skillet or cast iron, heat the butter over medium heat. Once melted, add in the shallots with a pinch of salt and cook for 3-5 minutes or until soft.
• Reduce the heat to low and add in the garlic and cook for another minute or until fragrant.
• Add in the half & half and once warm, stir in the Boursin cheese and cream cheese. Cook on low, stirring often, for 4-5 minutes or until the cheese has melted into a thick sauce. Stir in the dijon mustard, black pepper, and mushroom powder.  
• Add in the strained spinach and toss to coat the spinach completely.
• Once warmed through, stir in the parmesan cheese and cook for another 1-2 minutes. Season to taste. 
• Once ready to serve, top the creamed spinach with the crispy breadcrumbs over top and enjoy!