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.
Champignon Florentine (Portobello Mushrooms with Spinach-Cheese Filling)
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Ingredients
- 6-12 portobello mushrooms, depending on size 1 or 2 per person
- 2 tablespoons olive oil or ghee
- 1 pound raw spinach about 8 cups
- 1 cup (4 ounces) grated Gruyère, Swiss, or cheddar cheese
- 1 tablespoon freshly grated Romano cheese
- 1/4 teaspoon freshly ground black pepper
- Dash of hot sauce (such as Tabasco), or a pinch of cayenne pepper
- Toasted pine nuts for garnish
- MORNAY SAUCE
- 2 1/2 tablespoons melted butter or ghee
- 2 tablespoons unbleached white flour
- 1 1/2 cups steaming hot low-fat milk
- 1 cup (4 ounces) grated Gruyère or Swiss cheese
- Pinch of grated nutmeg
- Pinch of ground coriander
- Salt and pepper to taste
Instructions
- 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.
Recipe Notes
Nutrition Facts
Champignon Florentine (Portobello Mushrooms with Spinach-Cheese Filling)
Amount Per Serving
Calories 174
* Percent Daily Values are based on a 2000 calorie diet.
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
