MUSHROOM FLORENTINE
From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!
Provided by vrvrvr
Categories Vegetable
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
- Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
- Lightly butter a 9" pie plate.
- Line pie plate with cooked spinach.
- Top with mushrooms.
- Drizzle melted butter over.
- Top with cheese and pepper.
- (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
- Bake uncovered at 350 for 20 minutes until sizzling.
Nutrition Facts : Calories 200.6, Fat 15.5, SaturatedFat 9, Cholesterol 40.1, Sodium 653.3, Carbohydrate 7.9, Fiber 3.9, Sugar 2.6, Protein 11
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Thembeni Mokoena
[email protected]This recipe is pure comfort food. It's creamy, cheesy, and so satisfying. I love it on a cold winter day.
Charlie Naugle
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Moureen Adhiambo
[email protected]This recipe is a healthy and delicious way to get your veggies. I love that it's packed with spinach and mushrooms.
Leena Leena
[email protected]This recipe is a huge time saver. I can have it on the table in under 30 minutes.
Ravikumar Raviraj
[email protected]This was my first time making mushroom florentine and it turned out great! I'm so glad I tried it.
Wahab Nashiru
[email protected]This recipe was a hit with my family. It's definitely going into my regular dinner rotation.
Willie Baker
[email protected]I've never been a big fan of mushrooms, but this recipe changed my mind. The creamy sauce and sautéed mushrooms were so flavorful, I couldn't get enough.
Carlos Garcia
[email protected]My kids loved this recipe! They even helped me make it. It's a great way to get them involved in the kitchen.
Jasmine Slaymaker
[email protected]I'm gluten-free and dairy-free, so I made this recipe with gluten-free bread and almond milk. It was still delicious!
Peter Judge
[email protected]This recipe is very affordable and easy on the wallet. I'm always looking for ways to save money, and this dish definitely fits the bill.
Kazi Didar
[email protected]I made this for lunch and it was the perfect comfort food. So easy to make and so satisfying.
Long Jeremiah
[email protected]This dish was elegant enough to serve at a dinner party. My guests raved about it.
Aubrey Peters
[email protected]I was feeling lazy, so I used pre-sliced mushrooms and frozen spinach. It still turned out great!
Ishtiaq Ahmad
[email protected]I served this over pasta instead of toast and it was amazing. The sauce was so rich and flavorful, it really elevated the whole dish.
Nyamate Christine
[email protected]The sautéed mushrooms were the star of the show. I used a variety of mushrooms and they all worked perfectly.
nabil hawlader
[email protected]I added a pinch of red pepper flakes to the sauce for a little kick. It was the perfect balance of creamy and spicy.
Zain Younas
[email protected]I made this recipe with almond milk instead of heavy cream to make it a bit healthier. It was still so creamy and flavorful. Definitely going to make this again!
MD Younous Khan
[email protected]This was super easy to make and so delicious. I had everything on hand, so it was a lifesaver on a busy weeknight.
Abdul rrr
[email protected]5 stars! I've made this recipe several times now and it's always a crowd pleaser. I like to add a bit of white wine to the sauce for extra flavor.
Magic clan
[email protected]My picky eaters actually cleaned their plates! Green veggies are usually a hard sell, but the creamy sauce and sautéed mushrooms made this a hit.