Mushrooms Florentine
Recipe: #24681
August 12, 2016
Categories: Side Dishes, Cheese, Parmesan, Appetizers, Mushrooms, Spinach, Italian, Baby Shower, Brunch, Game/Sports Day, Oven Bake, Gluten-Free Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
"Yummy stuffed mushrooms! Can use these as an appetizer or a side."
Ingredients
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 by Step Method
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
No special items needed.