Mushrooms Florentine

Rate this recipe

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 to 16 large mushrooms
  • ½ cup butter, melted
  • tablespoons finely minced onion
  • 1 garlic clove, finely minced
  • ¾ cup puréed cooked spinach
  • ½ cup minced cooked chicken or ground cooked pork
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • Toast rounds (optional)


  1. Preheat oven to moderate (375°F.).

  2. Wash the mushrooms and remove the stems. Dip the caps into six tablespoons of the melted butter and place them upside down in a buttered baking dish.

  3. Chop the mushroom stems and sauté them, along with the onion and garlic, in the remaining butter for about ten minutes, until soft but not browned.

  4. Add the spinach, chicken or pork, nutmeg, salt and pepper to the sautéed mixture.

  5. Fill the mushroom caps with the spinach mixture. Sprinkle the grated cheese over the top of the filling. Bake for fifteen minutes. Serve hot, on rounds of toast if desired.

Part of