Ingredients for Mushrooms Florentine
- Portabella Mushroom Caps
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Cayenne Pepper
- 10 ounces frozen creamed spinach
- Garlic Cloves
- Onions
- 1/2 teaspoon salt
- Sharp Cheddar Cheese
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How to Make Mushrooms Florentine
- Preheat your broiler to high.
- In a medium bowl, gently combine 10 ounces thawed creamed spinach, 1 clove minced garlic, 1/4 cup minced onion, 1/2 teaspoon salt, and 1/4 cup grated Parmesan cheese.
- Set the spinach mixture aside.
- Clean and dry 1 pound of large mushroom caps (cremini, button, or portobello work well).
- Lightly brush both sides of the mushroom caps with 1 tablespoon of olive oil.
- Sprinkle the mushroom caps with 1/4 teaspoon black pepper and a pinch of cayenne pepper (optional).
- Place the mushroom caps on a baking sheet, cap side up.
- Broil 6-8 inches from the heat source for 6-8 minutes, or until the caps are nicely browned.
- Flip the mushroom caps over.
- Evenly fill each mushroom cap with the spinach mixture.
- Broil for another 2-3 minutes, or until the spinach is heated through and the tops are lightly browned.
- Serve immediately as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
45g
Carbs
3g
