Champignon Florentine (Portobello Mushrooms with Spinach-Cheese Filling)Staff | Delicious Living
- Serves: 6 people
- Calories per serving: 174
Florentine is very much like the Indian dish Saag Panir—creamy spinach with chunks of farm-style cheese that’s a staple at holiday festivals. Nondairy folks can substitute soy milk and soy cheese. If necessary, you can substitute 2 cups chopped cooked spinach for the fresh spinach leaves. Using Ayurvedic principles, I add a pinch of gently fragrant coriander to make the Mornay sauce soothing.
- Remove mushroom stems and gills; discard. Wipe mushroom caps with a damp cloth to clean. In a large skillet, sauté mushrooms in 2 tablespoons olive oil or ghee until barely tender and juicy. (You don’t need to cook all the way through because they will also be baked.) Transfer to a lightly oiled 10x13-inch baking dish or sheet.
- For the Mornay sauce, melt butter or ghee in a saucepan. Add flour and stir to make a thick paste. Rapidly whisk in steaming milk. Heat until thickened, whisking briskly and constantly to prevent lumps. Gently whisk in grated cheese and seasonings. Cover and keep warm.
- Wash spinach and remove tough stems. Transfer to a large saucepan; cover and steam in the water that clings to the leaves until just wilted, about 5 minutes. Place wilted spinach in a colander and spray with cold water. Squeeze out excess moisture and chop. Stir chopped spinach, grated cheeses, black pepper, and hot sauce or cayenne into hot Mornay sauce.
- Fill each mushroom with a generous spoonful of spinach-cheese mixture. Bake, uncovered, at 350° for 15–20 minutes or until filling is bubbling and lightly browned. Sprinkle with toasted pine nuts and serve hot.
Nutrition Facts Per Serving (one 3-ounce mushroom):Calories: 174 calories % fat calories: 64 Fat: 23g Saturated Fat: 12g Cholesterol: 58mg Protein: 18g Carbohydrate: 11g Fiber: 4g Sodium: 236mg