Mushrooms Florentine

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"Yummy stuffed mushrooms! Can use these as an appetizer or a side."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (152.3 g)
  • Calories 290.7
  • Total Fat - 24.2 g
  • Saturated Fat - 11.2 g
  • Cholesterol - 103.5 mg
  • Sodium - 307.1 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1 g
  • Protein - 15 g
  • Calcium - 109.6 mg
  • Iron - 2 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0.6 mg

Step 1

Clean mushrooms with a damp paper towel. Remove and finely chop stems. Set mushroom caps and chopped stems aside.

Step 2

Cook the spinach according to the package directions; drain well, and press between paper towels to remove the excess moisture.

Step 3

Dip mushroom caps in melted butter; place in a 13 x 9 x 2 inch baking dish, cap sides down.

Step 4

Saute reserved chopped mushroom stems and onion in any remaining melted butter in a skillet. Add spinach, stir well. Set aside.

Step 5

Combine the egg yolk, 2 1/2 tablespoons Parmesan cheese, salt, nutmeg, and pepper in a small bowl; stir well. Add to the spinach mixture, stirring well.

Step 6

Spoon spinach mixture evenly into mushroom caps, sprinkle evenly with the remaining 1 1/2 tablespoon Parmesan cheese. Bake at 325° for 20 to 25 minutes or until the stuffed mushrooms are thoroughly heated.

Tips & Variations


No special items needed.

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