A recent Sunday was filled with a nice combination of events: a few hours of work in the morning, a few hours of back to school shopping, a little bit of cooking, and finally, hanging out with the family while eating and watching the Patriots game. Although it may not have been an exciting series of events, it was satisfying to check items off of the perpetual to-do list. Plus, we got to end the day with relaxation and good company- a double win.
On a late afternoon such as this, the menu consists of appetizers. In addition to the natural tendency of munchies to be fun food, they are even more fun because each diner chooses an item. This afternoon the menu consisted of espinaca, buffalo chicken sliders, stuffed mushrooms, and a fruit tray. There were tasty options for everyone, and it was an easy menu after the shopping trip.
Stuffed mushrooms were chosen by my husband, so the filling ingredients would be decided by him. I have both ordered and made stuffed mushrooms in numerous ways; the options seem endless. My husband opted to go with a simple and light filling of veggies and cheese. That made it doubly useful, as our vegetarian was able to give them a try.
Of course, your stuffed mushrooms can be made differently. Please feel free to share your filling ingredients with me. I’m always looking for new ideas.
- 15 white mushrooms
- 1/2 cup frozen spinach, defrosted and well drained
- 2 Tb. flax seed
- 1/2 cup parmesan cheese, grated
- 1 tsp. garlic salt
- Preheat oven to 375.
- Clean mushrooms with a damp cloth, and remove stems.
- Reserve 7 or 8 stems.
- Using a small spoon, scrape some of the flesh out of the mushroom cap to make more room for the filling.
- Dice reserved stems. In a large bowl combine diced stems, spinach, flax seed, 1/4 cup parmesan, and garlic salt.
- Fill each mushroom cap with a spoonful of the spinach mixture.
- Top each filled mushroom with addition parmesan cheese.
- Bake for 12-15 minutes.