Spinach Stuffed Mushrooms {Revisited}

First up, a ‘I’m sick of being sick’ update…

I saw the doctor today and am beginning round II of antibiotics tonight.  This one is a super big pill and the gold standard in sinus infections, so I am ever hopeful!  It’s been 2 weeks since I’ve gone for a run, and I am in need of some activity.  It appears that the weather will be warming up next week (40 degrees), so I’m hoping to have some exercise posts to share.  Although the doctor suggested not heading out for a run just yet.  Thanks to everyone for your warm wishes…I really appreciate it!

 

IMG_0578

 

Even though I haven’t worked out in 2 weeks (other than one yoga class), I have had plenty of food to share.  As is our NYE tradition, the BOY and I spent the night working together in the kitchen to create a an incredible dinner!

 

What was on this year’s menu?

 

IMAG1292

 

Spinach Stuffed Mushrooms

Crab Legs

Lobster Tail

Roasted Broccoli

Grandma’s Brownies

 

The stuffed mushroom recipe comes from Real Simple magazine.  The first time I made it a few years back, I was amazed that such a decadent tasting recipe could come out of my kitchen.  Since then, it has become a New Year’s Eve tradition.

 

IMG_0557

 

Last year, I used a few large mushrooms, but this year I went back to the original recipe.

 

IMG_0558

 

I like to add a little extra garlic and parmesan to my mushrooms which enhances the flavors and it makes it difficult to stop eating this mouth watering appetizer.

 

IMG_0577

 

And any leftovers heat up nicely!

 

IMG_0580

 

If you’re looking for an easy appetizer for a weeknight meal or to impress your friends at a dinner party, save this recipe for your files!

 

IMG_0590

 

With the oven hot, we also roasted up some broccoli with olive oil and sea salt

 

IMG_0561 

 

And that sat down to enjoy this special meal!

 

IMG_0584 IMG_0586

IMG_0588 IMG_0589

 

I definitely won’t be waiting until next year to make these mushrooms again!

 

IMG_0579

 

 

Spinach Stuffed Mushrooms

Adapted From Real Simple November 2010

 

Ingredients

24 medium mushrooms (about 1 1⁄2 pounds total)

2 tablespoons olive oil, plus more for the baking sheet

2 cloves garlic, finely chopped

1 5-ounce package baby spinach, chopped

kosher salt and black pepper

3/4 cup panko bread crumbs

1/2 cup Parmesan, grated (2 ounces)

 

Directions

Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.

In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.

Store for 1-2 days in an airtight container and reheat in the microwave.

Advertisements

12 thoughts on “Spinach Stuffed Mushrooms {Revisited}

    • Yes, this has been a real doozy. I don’t usually get this sick and my patience for not feeling well is pretty low : ) The lobster and crab legs are from Costco and I swear the crab legs were the best I’ve ever had (not that I’ve tried that many) but Hooray for Costco!

  1. Lobster tail + crab legs… what a feast! The mushrooms looks fantastic, too… I’ll have to make them when Nick isn’t home because he’s not a mushroom fan 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s