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
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
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)
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.