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MUSHROOM FLORENTINE Recipe

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This recipe for MUSHROOM FLORENTINE, by , is from The Wengryn 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!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
1 LB BABY BELLA MUSHROOMS
CUP BUTTER
2 10 OZ. PKGS OF SPINACH, WELL DRAINED (YOU CAN USE FREH ALSO)
3 T BUTTER, MELTED
1 CUP OF MEXICAN FOUR CHEESE MIX
3 T GARLIC, MINCED

Directions:
Directions:
PUT MUSHROOMS IN BOTTOM OF CROCK POT, DRIZZLE BUTTER ON TOP AND MIX. PLACE SPINACH ON TOP. MIX AND PLACE CHEESE ON TOP, SPRINKLE WITH GARLIC, GARLIC OR GARLIC SALT. COOK ON LOW 4-5 HOURS.

YOU CAN ALSO BAKE IN A CASSEROLE DISH @ 350 FOR 25 MIN.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 MIN.
Personal Notes:
Personal Notes:
GREAT SIDE FOR HOLIDAYS

 

 

 

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