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FLORENTINE STUFFED MUSHROOMS


Active Time : 30 minutes
Total Time : 50 minutes
Serves : about 15 mushrooms

INGREDIENTS
  • 2 14 ounce packages stuffing mushrooms cleaned, stems removed
  • 3 tablespoons butter divided
  • 3/4 cup finely chopped mushroom stems (from stuffing mushrooms)
  • 1/4 cup diced onion
  • 2 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 10 ounce package frozen chopped spinach thawed, well drained
  • 1 8 ounce package cream cheese softened
  • 3/4 cup fancy shredded Italian style Parmesan cheese divided
  • 1/4 cup whipping cream
  • 1/4 cup toasted plain bread crumbs

DIRECTIONS

In large skillet, melt 1 tablespoon butter over medium-high heat. Add chopped mushroom stems, onions and garlic. Sauté until mushrooms are cooked through and onions are translucent (about 3-5 minutes).

Add in spinach, salt, pepper and cayenne. Sauté, breaking up spinach, until cooked through and ALL liquid is evaporated (about 2-3 minutes). Remove from heat and allow to cool slightly.

In medium mixing bowl, combine cream cheese, ½ cup Parmesan cheese and whipping cream. Using an electric mixer on medium speed, mix until well combined. Using a rubber spatula, gently fold spinach mixture into cream cheese until well combined.

Stuff mushroom caps with spinach mixture. Place mushrooms in a greased 13x9-inch baking pan.

In small microwaveable bowl, melted remaining 2 tablespoons butter. Add bread crumbs and remaining ¼ cup Parmesan cheese; mix until combined. Gently press bread crumb mixture on to the tops of the mushrooms.

Bake in a preheated 400°F oven 20 minutes or until tops are golden brown.