FLORENTINE STUFFED MUSHROOMS
This is from the Horn of the Moon cookbook. These go quick! Use the extra stuffing on toasted baguette.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
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!).
Nutrition Facts : Calories 151.7, Fat 9.2, SaturatedFat 4.3, Cholesterol 17.5, Sodium 411.8, Carbohydrate 11.6, Fiber 1.8, Sugar 3.2, Protein 7.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #vegetables #potluck #vegetarian #dietary #low-calorie #low-carb #inexpensive #mushrooms #low-in-something #to-go
You'll also love