I’m back! After what felt like a brush with death, but what was actually just a bad virus, I am now well enough not only to go to work, but to also eat/think/write about food. Hooray for me (and you, depending on how much you like this blog)!
Since I’m working nights, I’m not really able to cook dinner at home. Not unless I want to eat at 5:00 PM. But, I don’t really like eating at the hospital, making things difficult for me. Today, I went with a compromise and made myself something really quick and easy to bring to work: stuffed mushrooms. It’s not really a meal, but more like an appetizer. They’re so easy to make, I figured I could share the recipe here in case you need to whip up something fast as an appetizer for Thanksgiving (assuming you read this before then and you have the ingredients at home, which you should). They taste so good and can be customized to any taste, so why not make them?
Prep time: 15 minutes
Cook time: 15 minutes
10 crimini mushrooms (you can use button mushrooms if you want–just choose the biggest ones), stems removed
2 tablespoons olive oil, divided
1 cup fresh spinach, chopped
1 clove garlic, minced
1/4 cup breadcrumbs
1-2 tablespoons grated parmesan cheese
salt and pepper
Preheat the oven to 375. In a baking dish or on a sheet pan, place the mushroom caps, stem side up.
Place in the oven for about 15 minutes, until the tops of the mushroom caps brown. Remove from the oven and top with additional parmesan cheese if desired.
Possible substitutions, omissions, and additions:
- Anything! I’m not kidding, but I’ll give specifics:
- Add crumbled cooked sausage
- Add cooked bacon
- Use frozen (thawed and drained) spinach instead of fresh, or omit altogether
- Use fresh breadcrumbs
- Use any other chopped vegetables: zucchini, peppers, eggplant
- Add more cheese (whatever kind you like)
- Make more or fewer mushrooms, just adjust the ingredients proportionately