Ingredients for Mushroom Florentine
- Fresh Mushrooms
- Olive Oil
- Frozen Spinach
- Salt
- Onion
- Garlic Clove
- 2 tablespoons butter
- Cheddar Cheese
- Fresh Cracked Pepper
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How to Make Mushroom Florentine
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large oven-safe skillet over medium heat.
- Add 1 pound of sliced cremini mushrooms and sauté for 5-7 minutes, until softened and lightly browned. Season with salt and pepper to taste.
- Stir in 10 ounces of frozen chopped spinach, thawed and squeezed dry. Cook for 2-3 minutes, until heated through.
- In a small bowl, whisk together 2 large eggs, 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, and a pinch of nutmeg. Season with salt and pepper to taste.
- Pour the egg mixture over the mushroom and spinach mixture in the skillet. Stir gently to combine.
- Sprinkle with an additional 1/4 cup of grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the custard is set and golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
45g
Carbs
2g
