Mushrooms Florentine

Name: Mushrooms Florentine
Yield: 4 to 6 Servings
Ingredients: 1 garlic clove, finely minced; 1½ tablespoons finely minced onion; ¾ cup puréed cooked spinach; ½ cup minced cooked chicken or ground cooked pork; ¼ teaspoon grated nutmeg; ½ cup butter, melted; Toast rounds (optional); ⅛ teaspoon freshly ground black pepper; ½ teaspoon salt; 2 tablespoons grated Parmesan cheese; 12 to 16 large mushrooms

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

12 to 16 large mushrooms
½ cup butter, melted
1½ tablespoons finely

Starter
Side dish
Gluten-free

Method

Preheat oven to moderate (375°F.).
Wash the mushrooms and remove the stems. Dip the caps into six tablespoons of the melted butter and place th