Mushrooms florentine

Yield: 4 servings

Measure Ingredient
12 larges Mushrooms; wiped clean
2 teaspoons Grated onion
2 tablespoons Chopped parsley
¾ cup Creamed spinach
Butter or olive oil

Chop the stems and simmer them for 2 minutes in 1 tablespoon butter.

Add the onion and parsley to the stems and juice in the pan. Cook for about 3 minutes. Add the creamed spinach.

Brush the caps with olive oil or butter and fill them with the above mixture. Broil stem side up on a greased pan about 5 minutes.

Recipe by: Joy of Cooking, 1975 Converted by MM_Buster v2.0l.

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