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Baked Stuffed Mushrooms Florentine Recipe
|Mushrooms||2 Cup (32 tbs)|
|Cooked chopped spinach||1 Cup (16 tbs)|
|Dehydrated onion flakes||2 Teaspoon (Reconstituted In 1 Tablespoon Water)|
|Vegetable oil||2 Teaspoon|
|Instant chicken broth and seasoning mix||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 204 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 562.1 mg23.4%
Total Carbohydrates 21 g7%
Dietary Fiber 6.3 g25.2%
Sugars 7.9 g
Protein 11 g22.7%
Vitamin A 292.6% Vitamin C 92.8%
Calcium 18.9% Iron 30.4%
*Based on a 2000 Calorie diet
Remove and finely chop stems; reserve caps.
In bowl combine chopped stems and remaining ingredients.
Stuff mushroom caps with spinach mixture.
Place mushrooms, stuffed side up, in an 8x8-inch baking pan; cover.
Bake at 375°F.
for 10 minutes.
Remove cover; bake 10 minutes longer or until mushrooms are tender.