Just The Recipe - Stuffed Mushrooms Florentine

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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Italian

Stuffed Mushrooms Florentine

Created by Chuck,

Description

These mushrooms are delightful. I have yet to serve these without someone asking for the recipe. They can be made ahead and frozen, making them great for entertaining.

Ingredients

At a glance

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Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

2 10 oz. packages frozen spinach
36 mushroom, large
2 1/2 sticks butter
3 cloves garlic
3 onion, finely chopped
1/2 cup bread crumbs, fine
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon dry mustard
1/2 teaspoon nutmeg
5 tablespoons parmesan cheese, grated

Methods/steps

1. Cook spinach in small quantity of water. Drain very thoroughly. Puree in blender (should yield 1.5 cups). Reserve. Wash mushrooms. Remove stems, which you should chop and reserve.

2. Melt butter in skillet and cook garlic for 1 minute. Remove pan from fire. Dip mushroom caps into melted butter until well-coated on all sides, and place them capside down on a cookie sheet. Reheat butter remaining in skillet and saute onions and mushroom stems until very soft (about 10 minutes). Add to this the pureed spinach, bread crumbs and seasonings and mix well. Fill the mushrooms caps with the mixture, mounding it high, and sprinkle with grated cheese. (To serve without freezing, bake at 375 for 15 minutes and serve) Cool and freeze. When solidly frozen, pack in a freezer container.

3. To serve, bake on a greased shallow pan, uncovered, at 375 degrees for 20-25 minutes.

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