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!
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?
Spinach Stuffed Mushrooms
Crab Legs
Lobster Tail
Roasted Broccoli
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.
Last year, I used a few large mushrooms, but this year I went back to the original recipe.
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.
And any leftovers heat up nicely!
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!
With the oven hot, we also roasted up some broccoli with olive oil and sea salt
And that sat down to enjoy this special meal!
I definitely won’t be waiting until next year to make these mushrooms again!
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.
The stuffed mushrooms look great . . . . but the crab legs and lobster tail?!?! Drool! I’m a HUGE fan.
Hope you’re starting to feel better! 🙂
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!
I just got back from a cross fit class and i felt nauseated…but after reading this post, i am starving!!! Yum! Get well soon!
Sounds like an amazing workout! Way to go getting there on a Friday (that is usually my day off). These are definitely a healthy post workout snack. Enjoy your dinner!
Love this! Thanks for the idea:)
You’re welcome! You can add different cheeses and spices too, so enjoy!
I am not a mushroom person, but my boyfriend would swoon over these!
These might just change your mind!
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 🙂
I never used to like mushrooms either but they kinda grew on me. It is our once a year special occasion feast. A fun tradition if I do say so myself!
I love roasted broccoli. It’s still soft but with little crispy bits. Yum.
Yes…I just had some leftovers in my eggs this morning…so good!