Best Mushrooms Florentine Recipes

PORTOBELLO MUSHROOMS FLORENTINE

Steps:

• Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.

FLORENTINE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
• Chop the stems very finely and set aside.
• Preheat frying pan on medium heat. Add butter and allow to melt.
• Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
• Continue to cook until tender and moisture has been absorbed. Remove form heat.
• Add Parmesan, salt and pepper. Stir in well.
• Stuff each mushroom cap with filling.
• Bake 15 to 20 minutes.
• Serve hot. (These are yucky cold!).

CREAMY PENNE FLORENTINE WITH MUSHROOMS AND SPINACH

Steps:

• Bring a large pot of generously salted water to a boil.
• Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened. Stir occasionally and reduce heat if mushrooms start to burn.
• Add spinach to mushrooms and pour in lemon juice ( I used 2 T of lemon juice). Cook until wilted, then add walnuts.
• Cook pasta according to packaging directions, or until just al dente. Drain (reserving 1/2 cup pasta water) and set aside.
• Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
• Taste and season with salt and pepper if necessary.
• Pour drained pasta into the sauce and toss will to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

CHICKEN FLORENTINE WITH FRESH MUSHROOMS

Steps:

• Put the chicken breasts and onions in a large and wide saucepan.
• Add enough water to cover the same.
• Cover the saucepan with a lid.
• Poach the chicken for 20 minutes on low-medium heat until just white throughout.
• Then, melt butter in a heavy non-stick skillet.
• Saute mushrooms until tender{about 5 minutes}.
• Then preheat the broiler.
• Put the spinach in a 20 X 20 cm square baking dish.
• Sprinkle nutmeg, salt and pepper to taste.
• Arrange the chicken in a single layer over the spinach.
• Top with mushrooms.
• Sprinkle with cheese.
• Broil for 1-2 minutes or until the cheese has melted.
• Remove from heat.
• Serve hot.
• Enjoy!

STUFFED MUSHROOMS FLORENTINE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Wash mushrooms and remove stems. Dip caps into 6 tablespoons of melted butter and place hollow side up in a buttered 9"x13" glass casserole.
• Chop 1/2 of the stems and saute in remaining 2 tablespoons of butter with onion and garlic.
• Add spinach, cooked sausage, sour cream, salt and pepper to this mixture. Fill mushroom caps and sprinkle with Parmesan cheese.
• Bake for 20 to 25 minutes or until bubbly.

MUSHROOMS FLORENTINE

Steps:

• Place 2 tbs margerine in large skillet. Cook mushrooms over medium heat until browned - browning cap side first. Melt remaining marg. in another skillet, add spinach, onion salt & 1/2 cup cheese. Arrange 10" casserole with mushrooms. Top with spinach mixture. Topwith garlic salt & remaining cheese. Bake for 20 minutes or until cheese is melted & browned