SPINACH AND MUSHROOM FLORENTINE

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Spinach and Mushroom Florentine image

Make and share this Spinach and Mushroom Florentine recipe from Food.com.

Provided by MustangMom

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 177.8, Fat 11.1, SaturatedFat 6.8, Cholesterol 29.9, Sodium 471.3, Carbohydrate 9.8, Fiber 4.2, Sugar 3.1, Protein 13.4

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