Mushroom Florentine Recipes

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MUSHROOM FLORENTINE SOUP



Mushroom Florentine Soup image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
6 ounces button mushrooms, rinsed and sliced
1 tablespoon minced red onion
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups no-sugar, low-sodium beef broth
2 tablespoons white wine
1 cup trimmed and washed spinach leaves
1/2 cup heavy cream, at room temperature
12 enoki mushroom stems, bottoms removed, optional

Steps:

  • Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
  • Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
  • Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

Nutrition Facts : Calories 319 calorie, Fat 30 grams, SaturatedFat 18 grams, Carbohydrate 8 grams, Fiber 1.5 grams

MUSHROOM FLORENTINE



Mushroom Florentine image

From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!

Provided by vrvrvr

Categories     Vegetable

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

1 lb fresh mushrooms
1 teaspoon olive oil
2 (10 ounce) packages frozen spinach, cooked and well drained
1 teaspoon salt
1/4 cup minced onion
1 garlic clove, minced
1/4 cup melted butter
1 cup shredded cheddar cheese
fresh cracked pepper

Steps:

  • Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
  • Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
  • Lightly butter a 9" pie plate.
  • Line pie plate with cooked spinach.
  • Top with mushrooms.
  • Drizzle melted butter over.
  • Top with cheese and pepper.
  • (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
  • Bake uncovered at 350 for 20 minutes until sizzling.

Nutrition Facts : Calories 200.6, Fat 15.5, SaturatedFat 9, Cholesterol 40.1, Sodium 653.3, Carbohydrate 7.9, Fiber 3.9, Sugar 2.6, Protein 11

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Provided by BRYAN0320

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
¼ cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
½ cup half-and-half
½ cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
⅔ cup bacon bits
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  • Increase the oven temperature to 400 degrees F (200 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  • Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  • Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g

FLORENTINE STUFFED MUSHROOMS



Florentine Stuffed Mushrooms image

This is from the Horn of the Moon cookbook. These go quick! Use the extra stuffing on toasted baguette.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

24 large mushrooms
1 tablespoon olive oil
2 tablespoons butter
1 cup finely chopped onion
1/4 teaspoon thyme
1 garlic clove, minced
1 1/2 cups chopped spinach (frozen will work, but won't be as good)
3 tablespoons breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1 dash black pepper

Steps:

  • Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
  • Chop the stems very finely and set aside.
  • Preheat frying pan on medium heat. Add butter and allow to melt.
  • Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
  • Continue to cook until tender and moisture has been absorbed. Remove form heat.
  • Add Parmesan, salt and pepper. Stir in well.
  • Stuff each mushroom cap with filling.
  • Bake 15 to 20 minutes.
  • Serve hot. (These are yucky cold!).

Nutrition Facts : Calories 151.7, Fat 9.2, SaturatedFat 4.3, Cholesterol 17.5, Sodium 411.8, Carbohydrate 11.6, Fiber 1.8, Sugar 3.2, Protein 7.5

PORTOBELLO MUSHROOMS FLORENTINE



Portobello Mushrooms Florentine image

A fun and surprisingly hearty breakfast dish packed with flavor and richness. -Sara Morris, Laguna Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 large portobello mushrooms, stems removed
Cooking spray
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/2 teaspoon olive oil
1 small onion, chopped
1 cup fresh baby spinach
2 large eggs
1/8 teaspoon salt
1/4 cup crumbled goat or feta cheese
Minced fresh basil, optional

Steps:

  • Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.

Nutrition Facts : Calories 126 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 472mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

MUSHROOM CHICKEN FLORENTINE



Mushroom Chicken Florentine image

Here's a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken.

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup sour cream
1 teaspoon herbes de Provence
1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
1-3/4 cups sliced baby portobello mushrooms
6 cups fresh spinach
Hot cooked egg noodles

Steps:

  • In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 672mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

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