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.

MUSHROOM FLORENTINE

Steps:

• Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
• Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
• Lightly butter a 9" pie plate.
• Line pie plate with cooked spinach.
• Top with mushrooms.
• Drizzle melted butter over.
• Top with cheese and pepper.
• (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
• Bake uncovered at 350 for 20 minutes until sizzling.

FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)

Steps:

• Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.

MUSHROOM FLORENTINE SOUP

Steps:

• Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
• Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
• Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

MUSHROOMS FLORENTINE

Steps:

• Clean mushrooms well, wash and dry.
• Slice off the stems.
• Saute the mushrooms and onions in butter until brown.
• Drain the cooked spinach well and line a casserole with the spinach leaves.
• Spread 1/2 of the mushroom/onion mixture over the leaves, top with cheddar.
• The next layer again will be mushrooms/onion mixture topped with cheddar.
• Bake this covered at 350* for 20-30 min.

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.

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!).