Spinach And Mushroom Florentine Recipes

MUSHROOM FLORENTINE

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.

SPINACH AND MUSHROOM FLORENTINE

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.

CHICKEN FLORENTINE CASSEROLE

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.

SOLE FLORENTINE AUX CHAMPIGNONS

Steps:

• Preheat oven 375°F.
• Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.