Monday, May 16, 2011

Encrusted Florentine Portabellas

Many friends have tried this recipe, some who don't even like mushrooms or spinach, and they all love this dish. It can serves as a main entree or as a side; paired with a grilled Filet Mignon and a side salad, or alone as a vegetarian lunch. Leftovers are delicious the next day, either microwaved or cold. This recipe is versatile, and well worth making.
  • 1 pkg. green giant frozen spinach, 10 oz. box in cream sauce
  • 1 pkg. original or reduced fat crescent rolls
  • flour
  • 4 whole portabella mushrooms 4 to 6 inches in diameter
  • 1 Tbsp. chopped garlic in jar
  • 1 pkg. 4 oz. crumbled feta cheese
  • 1 beaten egg
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Preheat oven to 425°. Cook spinach in microwave according to package directions. Meanwhile, divide crescent dough into 4 equal size squares. Seal together diagonal floured surface to about a 7 to 8 inch square, adjusting slightly according to mushroom size.

Remove stem from mushroom and discard. Wipe mushrooms with damp paper towel if dirty. Place mushroom in center of crescent square, bottom side up. Mix garlic and cooked spinach together in small bowl. Divide spinach mixture evenly on top of mushrooms. Then evenly divide crumbled feta on top of spinach.

Wet crescent outer edges with water, bring together and press all four seams closed. With a fork poke holes in top of sealed crescents. Brush top of crescents with beaten egg and sprinkle with kosher salt and fresh ground black pepper. Bake in oven for 12 minutes on an insulated cookie sheet or until golden brown. Shorten baking time by 2 minutes for a regular cookie sheet.

I like to use Green Giant's creamed spinach because it is lower in fat and is still delicious. You may use another brand of frozen creamed spinach if you wish. I also use the reduced fat crescents.


  1. This sounds very good, but I am having trouble understanding the instruction, "Seal together diagonal floured surface to about a 7 to 8 inch square, adjusting slightly according to mushroom size."

    Do I stretch each diagonal "crescent" into a square shape and then use a top and bottom for each mushroom? Or do I press out the diagonal seam in a square of two "crescents" and then fold up the square around each mushroom?

  2. When you roll out the cresents, divide dough into 4 even squares. You will have a diagonal seam in each square, seal the diagonal seam together. This leaves you with 4 even size squares that you will roll out to a 7-8 inch square, adjusting accordingly to mushroom size. When mushroom and all ingredients are on top of cresent, bring all four corners over the top to meet in center, sealing along where the edges meet. The seams on top will look like this +.