Ingredients
-
24
-
1
-
2
-
1
-
1/4
-
1
-
1 1/2
-
3
-
1/2
-
1/2
-
1
-
-
-
-
Directions
Florentine Stuffed Mushrooms, This is from the Horn of the Moon cookbook These go quick! Use the extra stuffing on toasted baguette , Yum! These look absolutely beautiful and the taste doesn’t disappoint used frozen spinach and chopped everything in the food processor so it would be nice and uniform and easier to stuff the mushrooms with I did end up with a *lot* of leftover stuffing, but it’s okay because I might try it in an omelet or spinach dip later I made these just for myself because I’m trying to eat more spinach for health reasons but these would be wonderful for company as they are restaurant quality food Thanks for a keeper — this recipe’s a star!, This is from the Horn of the Moon cookbook These go quick! Use the extra stuffing on toasted baguette
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Steps
|
1
Done
|
Preheat Oven to 375. Pull Stems Out of Mushrooms and Lay Caps on Cookie Sheet That Has Been Oiled With 1 Tbls Olive Oil. |
|
2
Done
|
Chop the Stems Very Finely and Set Aside. |
|
3
Done
|
Preheat Frying Pan on Medium Heat. Add Butter and Allow to Melt. |
|
4
Done
|
Add Onions, Thyme and Garlic. When Onions Begin to Brown, Add Chopped Mushroom Stems, Spinach, and Breadcrumbs. |
|
5
Done
|
Continue to Cook Until Tender and Moisture Has Been Absorbed. Remove Form Heat. |
|
6
Done
|
Add Parmesan, Salt and Pepper. Stir in Well. |
|
7
Done
|
Stuff Each Mushroom Cap With Filling. |
|
8
Done
|
Bake 15 to 20 Minutes. |
|
9
Done
|
Serve Hot. (these Are Yucky Cold!). |
