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Mushrooms Florentine Recipe

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This recipe for Mushrooms Florentine is from The PENNAY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh mushrooms
2 tbs. butter
2 10 oz. pkg. frozen chopped spinach, thawed and
drained
1/2 tsp. salt
4 tbs. butter, melted
6 oz. sharp cheddar cheese, shredded
Directions:
Directions:
Slice stems off mushrooms. (Stems will not be used in this dish.) Wipe mushroom caps clean with damp paper towel. Saute in 2 tbs. butter, browning lightly, cap side first. Cover bottom of shallow 10" square casserole with spinach that is thawed, drained and mixed with salt, onion, and melted butter. Sprinkle with 1/2 cup shredded cheese. Arrange mushroom caps, stem side down, over spinach and sprinkle with remaining cheese.

Bake at 350º for 20 minutes.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I have substituted olive oil for half of the butter because the dish is very rich with all butter.

The dish is also easily doubled and may be prepared ahead and baked just before serving.

 

 

 

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