Mushroom florentine (recipe)
| Mushroom florentine (recipe) | |
|---|---|
| Name | Mushroom florentine |
| Ingredients | Fresh mushrooms • Olive oil • Frozen spinach • Salt • Onion • Garlic clove • Butter • Cheddar cheese • Fresh cracked pepper |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.416666667 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 200.6 |
| Fat | 15.5 |
| Protein | 11 |
| Carbohydrate | 7.9 |
| Fiber | 3.9 |
| Net carbohydrates | 4 |
| Sugar | 2.6 |
| Saturated fat | 9 |
| Cholesterol (mg) | 40.1 |
| Sodium | 653.3 |
| Servings | 6 |
| Yield | 1 pie |
| Reviewaggregate | |
{{
|= "Wonderful!" I last made it in 1994 -- time to make it again!-->
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Time:
Prep Time in Hours and Mins:45M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mushroom florentine (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Mushroom florentine (recipe) image(external)
Recipe instructions
- 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..
-
Bakeuncovered at 350 for 20 minutes until sizzling.
Food tags
< 60 Mins"
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Contributors: Prab R. Tumpati, MD
