Mushrooms Florentine Recipe

From Dorothy McNett's Recipe Book.

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Mushrooms Florentine

From Dorothy McNett's recipes at

12 fresh mushrooms (white or brown caps)
1/2 pound fresh baby spinach leaves (about 6-7 cups)
3 - 4 oz. cream cheese
4 slices cooked bacon, crumbled, or 1/4 cup toasted chopped almonds

Using a wet mushroom brush, clean each mushroom, trimming and removing stems. Chop the good part of the stems. Place stems and spinach in glass or ceramic batter bowl. Cut the cream cheese into about 6 chunks and place over the spinach. Cover with a glass or ceramic plate. Cook in microwave 2-3 minutes. Blend well, adding a pinch of fresh nutmeg. Crumble bacon and/or almonds or pecans into mixture. Pile into mushroom caps and arrange on platter or plate. A deviled egg plate is perfect. Heat in microwave 2 - 3 minutes, or until caps are warmed through. Serve warm.

Recipe created 1995-01-01.

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