Mushrooms Florentine

READY IN: 35mins
Recipe by Manami

Found this on Jacquie's Cooking Link and have made a few subtle changes &/or additions. Enjoy! Update 5/16/06 .........

Top Review by Outta Here

I made this for a Mother's Day brunch my sister was giving. Glad I made a double batch because they were a hit! I used the equivilent Egg Beaters for the egg yolk. I also chopped a can of sliced water chestnuts with the mushroom stems in the food processor. Added a nice little crunchy texture.

Ingredients Nutrition

Directions

  1. Wipe mushrooms clean.
  2. Remove and finely chop stems.
  3. Set mushroom caps and chopped stems aside.
  4. Drain spinach well and press between paper towels to remove excess moisture.
  5. Dip mushroom caps in melted butter; place in a 13x9x2" baking dish, caps side down.
  6. Sauté reserved chopped mushroom stems and onion in any remaining melted butter in skillet.
  7. Add spinach; stir well.
  8. Set aside.
  9. Combine egg yolk, 2-1/2 tablespoons gruyere cheese, salt(if using), nutmeg and pepper in small bowl; stir well.
  10. Add to spinach mixture, stirring well.
  11. Taste for seasoning, add if needed.
  12. Spoon spinach mixture evenly into mushroom caps; sprinkle evenly with remaining 1-1/2 tablespoons gruyere.
  13. If you choose sprinkle with parmesan cheese.
  14. Bake at 325ºF for 20-25 minutes or until stuffed mushrooms are thoroughly heated.

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