It’s safe to say that on Wednesday we will all be stuffing our faces with more Snickers and banana Laffy Taffys than our blood sugar knows what to do with.
It’s safe to say that pretty much no one hopes to find any of the following in their make-shift pillowcase bag: Necco wafers and Mary Janes, Good-&-Plenty licorice candy, Dots, Tootsie Rolls, Sugar Daddies, Smarties from the 90′s, weird untrustworthy homemade candy alternatives, and bags of pretzels. This is the one day of the year that it’s socially acceptable to eat sugar like it’s going out of style. I mean, come on….pretzels? Really?!
Hopefully Reese’s, dark chocolate Milky Ways and Whoppers will be involved. Hopefully the girls don’t like those kinds and will be more than willing to donate them to my mouth.
Since we will all presumably be in an extended sugar coma from, let’s say, Wednesday to the next Thursday, let’s take a minute to honor the savory side.
Though I absolutely love mushrooms now, I used to loathe them. The texture alone was enough to send me running the other direction. I guess I grew into them; and now I can’t get enough. I’ve come to the conclusion that mushrooms are definitely one of those things you either love or hate, right there next to mustard, olives, coconut and Elton John.
If you’re in my boat and love shroomies, I think you’ll love this recipe. I know you’ll love this recipe. I’m willing to bet that spinach and artichoke dip is in the “love it” category for 90% of the population, so why not stuff it into a mushroom for the perfect little appetizer?
Turn up the Elton John and grab a green olive because these babies are good.
Spinach and Artichoke Stuffed Mushrooms
A healthier twist on traditional spinach and artichoke dip stuffed into mushrooms!
Recipe type: appetizer
6 stuffing portabella mushrooms (6 oz)
¼ cup chopped onion
1 garlic clove, minced
1 cup fresh spinach, packed
½ cup canned artichoke hearts (about 3 hearts), chopped
1 tbsp cream cheese
1-2 oz goat cheese (or parmesan/mozzarella cheese)
salt and pepper, to taste
Pre-heat the oven to 350 degrees.
Heat a but of oil or butter in a medium pan over medium heat.
While pan is heating, remove stem/middle from each mushroom to form a medium-sized hole for stuffing.
Add onion to pan. Sautee for about three minutes and then add garlic and sautee for a few minutes more. Make sure not to burn the garlic!
Add spinach to onion and garlic. Sautee for a couple minutes, or until completely wilted.
Remove pan from heat. Stir in cream cheese until combined. Season mixture with a pinch of salt.
Add a few small crumbles of goat cheese to each mushroom cap. Top with a spoonful of onion/spinach mixture (enough so that cap looks full).
Top each mushroom with a few more crumbles of cheese.
Bake for 15 minutes.
Serving size: 3 mushrooms (1/2 of recipe) Calories: 130 Fat: 5 g Carbohydrates: 14 g Sugar: 3 g Sodium: 383 mg Fiber: 3.5 g Protein: 9 g