I have been trying to get this entry posted for several days now but I somehow always get sidetracked (read: too many recorded tv shows on the dvr, among other things. :P). Today’s the day. I will get this Spinach-Stuffed Mushrooms entry posted.
Sharing precious fridge space are two huge tubs of leafy greens: spring mix for our salads and spinach. I bought the tub of spinach because I saw boxes of spinach nuggets at the open fridge section of Costco. I thought, hmmm, I’ll just make the nuggets myself, hence, the tub of spinach. Did you think I ever got around to making the nuggets? Of course not! Hee hee. I ended up using the spinach for pasta, wraps and mushroom stuffing…
I’ve always wanted to make stuffed mushrooms. And because I had a lot of spinach, spinach-stuffed mushrooms was the way to go. I’m glad I finally got around to making stuffed mushrooms! That was one day during our meatless Lent. I got the recipe HERE. I did very minor changes. One, I didn’t have thyme so I didn’t use any. Two, I used whole wheat bread crumbs. Three, I topped my mushrooms with mozzarella cheese. I also used freshly grated parmesan cheese.
We all loved how these mushrooms turned out. These are appetizers but we ate them with rice just as we would any other vegetable dish. And I have to say, couldn’t get enough of ‘em. I had to save some for my daughter’s school lunch the next day. She’s mighty proud to be eating spinach. Haha. *wink*
It’s been about 3 months now since we started making smarter food choices. Healthy eating plus regular exercise just melts the pounds away. No need to buy diet pills. But that’s just me. :)