Florentine Mushrooms

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 10 oz package frozen chopped spinach
  • 19 medium mushrooms
  • Butter flavor non-stick vegetable spray
  • 1/2 cup defatted chicken broth
  • 1 clove garlic, minced
  • 1 large onion, chopped fine
  • 1/4 cup bread crumbs
  • Pepper
  • Dry mustard
  • 2 1/2 tbsp Parmesan cheese, grated

Cook and drain chopped spinach. Wash mushrooms. Remove stems; set aside. Spray skillet with vegetable spray. Cook garlic 1 minute. Remove pan from heat. Spray mushroom caps with vegetable spray until well coated on all sides. Place on cookie sheet. Spray skillet with vegetable spray and sauté chopped mushroom stems and onions until very soft (10 minutes). Add this to spinach crumbs, broth and seasonings. Mix well. Fill mushroom caps with mixture. Sprinkle with Parmesan cheese.

Bake at 375 degrees for 15 minutes.

Yield: 18. Calories: 36 per 2 mushrooms. Exchanges: 1 Vegetable. Cholesterol: less than 1 Mg; SF: less than 1 GM; Sodium: 42 Mg; PRO: 3 Gm; CHO: 6 Gm; Fat: less than 1 Gm.



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