Best 4 Portobello Mushrooms Florentine Recipes
**Portobello Mushrooms Florentine: A Culinary Journey to Flavor Town**
Portobello mushrooms are the stars of this delectable dish, stuffed with a savory filling of spinach, cheese, and herbs, then baked to perfection. This vegetarian delight offers a symphony of flavors and textures, with the earthy mushrooms providing a robust base for the creamy filling. The spinach adds a vibrant green hue and a boost of nutrients, while the cheese melts and bubbles, creating a rich and gooey center. The final touch comes from a sprinkling of herbs, adding a burst of freshness that elevates the dish to a gourmet experience. Portobello mushrooms florentine is not only a feast for the taste buds but also a visual masterpiece, sure to impress dinner guests or make a special occasion even more memorable. So, let's embark on a culinary journey to flavor town and explore the delightful recipes that bring this dish to life.
MUSHROOM CHICKEN FLORENTINE
Here's a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 672mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
SOUTH BEACH PORTABELLA FLORENTINE
A light version of baked stuffed portobello mushrooms, suitable for Phase 1 of the South Beach diet and probably other diets as well. Submitted for Ready Set Cook Winter 2005. Note: spinach or mushroom haters should avoid this recipe.
Provided by _Pixie_
Categories Spinach
Time 55m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the mushrooms and remove the stem and scoop out some of the gills so that a shallow cup is formed.
- Chop the stems and gills into small pieces.
- Mix 2 teaspoons olive oil, 2 teaspoons lemon juice and 1/2 teaspoon basil in a small glass bowl for a minute or so until well combined (should be cloudy looking).
- Turn the mushrooms gill side down on a nonstick baking pan and brush the non-gill side throughly with the olive oil mixture, sprinkle with a little salt and pepper as desired.
- Preheat the oven to 350 degrees F.
- Use the brush to coat a non stick frying pan with any remaining olive oil mixture then add 1/2 teaspoon more olive oil, the garlic and chopped mushroom and cook over medium heat for about 5 minutes stirring frequently.
- Add the spinach, 1 teaspoon basil and 1/2 teaspoon lemon juice and cook stirring frequently for another 5 to 10 minutes until the spinach is completely wilted, remove from heat and add salt and pepper if desired.
- Whisk the eggs until yolk and white are well combined and then mix in the spinach mixture.
- Flip the mushrooms so that the gill side is upward and divide the spinach mixture evenly between the mushrooms being careful not to spill egg on the pan.
- Sprinkle each mushroom with 1 tablespoon grated mozzarella cheese.
- Bake for 25-30 minutes until the mushrooms are done and cheese is lightly browned.
Nutrition Facts : Calories 96.9, Fat 5.6, SaturatedFat 1.2, Cholesterol 105.8, Sodium 70.2, Carbohydrate 7, Fiber 2.2, Sugar 2, Protein 6.5
FLORENTINE STUFFED MUSHROOMS
This is from the Horn of the Moon cookbook. These go quick! Use the extra stuffing on toasted baguette.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
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!).
Nutrition Facts : Calories 151.7, Fat 9.2, SaturatedFat 4.3, Cholesterol 17.5, Sodium 411.8, Carbohydrate 11.6, Fiber 1.8, Sugar 3.2, Protein 7.5
Tips:
- Choose large, firm portobello mushrooms. They should be about 4 inches in diameter and have a smooth, even surface.
- Remove the stems from the mushrooms. You can do this by twisting them off or cutting them off with a knife.
- Clean the mushrooms. Wipe them down with a damp paper towel to remove any dirt or debris.
- Marinate the mushrooms. This will help them to absorb flavor and become more tender. You can use a simple marinade made with olive oil, balsamic vinegar, garlic, and herbs.
- Cook the mushrooms. You can grill, pan-fry, or bake the mushrooms. If you are grilling or pan-frying them, be sure to cook them over medium heat so that they don't burn.
- Make the Florentine sauce. This sauce is made with spinach, cream, Parmesan cheese, and nutmeg. You can also add other vegetables to the sauce, such as artichokes or mushrooms.
- Assemble the dish. Place the cooked mushrooms on a serving platter and top them with the Florentine sauce. You can also garnish the dish with fresh herbs, such as basil or parsley.
Conclusion:
Portobello mushrooms Florentine is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of savory mushrooms, creamy sauce, and melted cheese, this dish is sure to be a hit with your family and friends.
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