Clean mushrooms and set aside. Remove stems, chop and set aside for later use. Cook spinach without salt. Drain well. Mix in food processor or beat with electric mixer until smooth. Set aside.
Saute garlic in butter for 1 minute. Remove from heat. Dip mushroom caps in butter/garlic mixture, coating well, and place in 13x9x2 inch baking dish. Stir in chopped mushroom stems and onion into the remaining butter/garlic mixture. Saute until tender.
Combine spinach, cream cheese, bread crumbs, and seasonings in bowl; add mushroom mixture and mix well. Spoon spinach mixture into mushroom caps and sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes, or until golden and bubbly.
Originally Submitted
1/11/2009
0 Out of 5 from
0 reviews
You can add this Mushrooms Florentine recipe to your own private DesktopCookbook.
