Spinach and Mushroom Florentine
- Reviews 1
Ready In: 50 mins
Serves: 6-8
Ingredients
- 1 lb fresh mushrooms
- 1 (10 ounce) can beef consomme or 1 (10 ounce) can beef bouillon (we like consomme)
- 2 (10 ounce) packages frozen spinach, chopped
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 cup grated sharp cheddar cheese
- salt and pepper
Directions
- Cook and drain spinach; set aside.
- Poach mushroom caps in consomme or bouillon until slightly limp.
- Chop mushroom stems and saute with butter and chopped onion until onion is transparent.
- Put spinach in one layer in 8x11 inch baking dish.
- Arrange mushroom caps on spinach.
- Sprinkle onion and stem mixture over caps.
- Salt and pepper to taste.
- Top with grated cheese.
- Bake at 350 degrees for 20 to 30 minutes or until bubbly.
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