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Mushrooms Florentine Recipe
|Fresh mushrooms||1 Pound|
|Spinach||20 Ounce, chopped (frozen, defrosted)|
|Garlic||1 Clove (5 gm), minced|
|Onion||1⁄3 Cup (5.33 tbs), minced|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cheddar cheese||1 Cup (16 tbs), grated|
Serving size: Complete recipe
Calories 1569 Calories from Fat 1176
% Daily Value*
Total Fat 134 g206.2%
Saturated Fat 83.2 g415.8%
Trans Fat 0 g
Cholesterol 370 mg
Sodium 3323.2 mg138.5%
Total Carbohydrates 44 g14.7%
Dietary Fiber 18 g72.1%
Sugars 13 g
Protein 68 g136.2%
Vitamin A 1142.9% Vitamin C 290.6%
Calcium 166.7% Iron 104.7%
*Based on a 2000 Calorie diet
quart casserole dish.
Wipe mushrooms with a damp paper towel. Separate stems from caps. Slice stems and very large caps. Leave medium and small caps whole.
Melt butter in a saute pan, add mushrooms, and saute until mushrooms are nicely browned, but not limp. Drain spinach and squeeze as dry as possible. Mix spinach with salt, garlic, onion, and melted butter. Spread spinach mixture in prepared casserole dish. Sprinkle with 1/2 cup cheese.
Spoon mushrooms on top. Sprinkle with the rest of the cheese. (Casserole may be refrigerated at this point.)
Bake at 350° for 20-30 minutes or until cheese is nicely browned and bubbly. Garnish with sliced black olives.