Mushrooms Florentine

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - (1 stick )
12 cups	2844ml	Mushrooms* - stems removed, (large)
		And reserved
1 1/2 tablespoons	22ml	Onion - minced
1		Garlic clove - minced
3/4 cup	177ml	Cooked spinach - pureed
1/2 cup	31g / 1.1oz	Ground turkey or pork
1/4 teaspoon	1.3ml	Ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Freshly-grated Parmesan
12		Toasted bread rounds - (to 16) - optional

Recipe Instructions

* Alternate Mushroom: Common Store Mushroom, Horse Mushroom, Meadow Mushroom

Melt 6 tablespoons of the butter. Dip the mushroom caps into the melted butter and place them upside down in a buttered baking dish. Chop the mushroom stems and set aside.

In a saute pan or skillet, melt the remaining 2 tablespoons of butter and saute the onion, garlic and mushrooms stems for about 5 minutes. Add the spinach, turkey, nutmeg, salt, and pepper, and cook until the meat is done.

Fill the mushroom caps with the mixture, sprinkle with Parmesan cheese, and bake for 15 minutes or until browned. Serve hot on toasted bread rounds, if desired.

This recipe yields 6 appetizer servings.

Source:
Wild About Mushrooms by Louise Freedman

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