What’s For Dinner: Mushroom Florentine

EL9b85bJ7ERAwigh.jpgI have not been cooking a lot lately. You probably noticed on the blog and on my instagram, and when I do, it’s something fairly quick since I don’t have the stamina to stay on my feet for too long. I found this recipe while perusing on pinterest and gave it a shot. Pretty good! This is definitely going into my weekday meal catalog of things that are quick and easy to make after work. Need a meatless pasta for the weekday? Look no further than the Mushroom Florentine.

I made this recipe exactly the way she wrote it, except I didn’t go by her cooking times. I just watched and felt my way through the recipe through instincts with those.


One thing I like to do before I start cooking, is read the recipe all the way through, then prep all the ingredients. I feel like things go much faster and smoothly when all your ingredients are measured out and ready to go. First I freshly grated gruyere.


Slice the mushrooms.


They say to mince the garlic, I like to grate them. But be careful, this makes it cook faster, so I add them at the last possible moment. I do this because even though I love garlicky foods, I actually hate biting into it directly.


After I prep those, I get my pot ready for pasta.


While I wait for the pot to boil, I whisk together the  flour, milk, chicken broth, salt and pepper. Then heat up a pan with olive oil.


Brown the mushrooms, then add in the garlic. When the garlic is fragrant and not burnt add in the liquid.


Simmer until slightly thickened.


Then add cheese, and stir until melted.


Add spinach and stir until wilted.


Once everything is wilted and well mixed…your pasta should be done and drained.


Stir in pasta and add more cheese if you’d like. Remove from heat and enjoy!

Mushroom Florentine from She Wears Many Hats

Portobello Mushroom Burgers

Yes, I tried to make and eat a vegetarian burger. Yes it was good, but NO I WILL NOT CRAVE THIS. I love burgers. I love the beef, I love the bacon. This will never replace a juicy, bacon-y burger with crunchy tangy pickles and oodles of cheese. Nope, not for me. But some of you did ask how I did it (via my instagram) and I am happy to oblige!

Portobello Mushroom “Burgers”
Makes 6

6 portobello mushrom caps, stem removed
2 tbsp olive oil
Coarse Salt
Ground Black Pepper
Steak Seasoning (optional, your favorite kind will do)


Preheat the oven to 425F. In a roasting pan, toss the mushrooms, and olive oil with a little seasoning. Place is stem side down and add 3/4 cup of water. Cover pan loosely with foil. Bake for about 40 minutes, or until the mushrooms are tender.

Add it to a toasted bun with your favorite toppings and enjoy! You might wonder why I chose this way versus grilling. I feel like grilling it would make it lose its juiciness, and yeah it would have that charred taste you love from a burger, but its not the same kind of protein so it won’t work.