Best 7 Spinach And Mushroom Florentine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spinach and mushroom florentine is a delectable dish that combines the earthy flavors of spinach and mushrooms in a creamy sauce. This classic dish is a popular choice for special occasions and can be easily prepared at home with a few simple ingredients. Whether you're a seasoned chef or just starting out in the kitchen, this guide will provide you with all the necessary information to create a delicious and memorable spinach and mushroom florentine.

Let's cook with our recipes!

SPINACH AND MUSHROOM FLORENTINE



Spinach and Mushroom Florentine image

Make and share this Spinach and Mushroom Florentine recipe from Food.com.

Provided by MustangMom

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb fresh mushrooms
1 (10 ounce) can beef consomme or 1 (10 ounce) can beef bouillon (we like consomme)
2 (10 ounce) packages frozen spinach, chopped
1 medium onion, chopped
2 tablespoons butter
1 cup grated sharp cheddar cheese
salt and pepper

Steps:

  • Cook and drain spinach; set aside.
  • Poach mushroom caps in consomme or bouillon until slightly limp.
  • Chop mushroom stems and saute with butter and chopped onion until onion is transparent.
  • Put spinach in one layer in 8x11 inch baking dish.
  • Arrange mushroom caps on spinach.
  • Sprinkle onion and stem mixture over caps.
  • Salt and pepper to taste.
  • Top with grated cheese.
  • Bake at 350 degrees for 20 to 30 minutes or until bubbly.

Nutrition Facts : Calories 177.8, Fat 11.1, SaturatedFat 6.8, Cholesterol 29.9, Sodium 471.3, Carbohydrate 9.8, Fiber 4.2, Sugar 3.1, Protein 13.4

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

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

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

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

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose the right spinach: Fresh spinach is the best choice for this recipe. Look for spinach with deep green leaves that are not wilted or bruised.
  • Wash the spinach thoroughly: Spinach can be gritty, so it's important to wash it thoroughly before using it. Rinse the spinach in cold water several times, until the water runs clear.
  • Cook the spinach until it is just wilted: Spinach cooks very quickly, so it's important not to overcook it. Cook the spinach until it is just wilted, about 1-2 minutes.
  • Use a variety of mushrooms: This recipe calls for a variety of mushrooms, including shiitake, cremini, and oyster mushrooms. You can use any type of mushrooms you like, but using a variety will give the dish a more complex flavor.
  • Sauté the mushrooms until they are browned: Sauté the mushrooms in butter or olive oil until they are browned and slightly caramelized. This will help to bring out their flavor.
  • Use a good quality cheese: The cheese is one of the most important ingredients in this dish, so it's important to use a good quality cheese. Use a cheese that melts well and has a rich flavor, such as Gruyère or Parmesan.
  • Serve immediately: This dish is best served immediately after it is made. The spinach and mushrooms will start to lose their flavor if they sit for too long.

Conclusion:

Spinach and Mushroom Florentine is a delicious and elegant dish that is perfect for a special occasion. It is also relatively easy to make, so it is a great option for those who are new to cooking. With its creamy sauce, tender spinach, and flavorful mushrooms, this dish is sure to please everyone at your table. So next time you are looking for a special dish to serve, give Spinach and Mushroom Florentine a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #vegetables     #american     #oven     #easy     #dinner-party     #dietary     #low-calorie     #low-carb     #mushrooms     #low-in-something     #equipment     #number-of-servings     #presentation     #served-hot

Related Topics