Mushrooms florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Mushrooms; wiped clean |
| 2 | teaspoons | Grated onion |
| 2 | tablespoons | Chopped parsley |
| ¾ | cup | Creamed spinach |
| Butter or olive oil | ||
Directions
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.