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Mushrooms Florentine - mushroom cups stuffed with spinach, prosciutto and provolone cheese. Ingredients for 4: 8 large mushroom cups, 1/2 cup grated provolone cheese, 1/4 cup frozen spinach, thawed and drained, 2 tablespoon sliced and diced prosciutto, 2 teaspoon basil pesto, 1 teaspoon olive oil, salt.
Recipe: Mix the provolone cheese, spinach and prosciutto in a bowl. Wash the mushrooms and remove the stems. Season them with salt and put little pesto inside every mushroom cup. Fill the mushrooms with the stuffing and brush them outside with olive oil. Arrange them on a baking tray and bake until the mushrooms are soft and the cheese is melted and bubbly.
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