I will update my blog tonight. I will update my blog tonight. I will update my blog tonight.
Guys, I had a little bit of a breakdown yesterday. I was three days into my Community internship rotation and exactly three days behind on my work, which is not all that encouraging. I was mentally and physically exhausted. I had spent the day cooking stir fried vegetables and rice for 120 5th graders, and I was pretty sure I left the middle school smelling like vegetable oil. And my toe hurt. My toe hurt a lot. And I didn’t know why. Maybe it was the toe that broke the camel’s back, as they say, but something happened and I dissolved, and I found myself considering something super serious. I thought about taking a break from the blog. Gasp-shock, I know!
But here’s the thing: there’s always something, right? I kept telling myself, “just get through Clinical. Once you get through Clinical, it’ll be a breeze.” And then I finished Clinical and realized how totally draining and demanding Community is. So then I thought, “Well forget Community and Management, just get through the entire internship and you’ll be fine.” But I’m going to finish my internship just in time to kick last minute wedding planning for my sister into high gear. She’s going to get married and I’m going to shift immediately to studying for my RD exam. And goodness knows where an actual, honest-to-goodness job is going to fit in! There’s always something, and until/unless I can find a way to earn a living off of this dinky little website, I just need to face that fact and find a way to make it all work.
So, I will update my blog tonight, and I’m going to do it with a recipe that I’ve been sitting on since July. I wanted to write about it about a thousand times, including last Thursday because these stuffed mushrooms would have made amazing little appetizers for your Super Bowl Bash. Alas, I’m way more than a day late and a dollar short, but these mushrooms are patient and understanding. They’ll still taste delicious if you make them this week, cross my heart.
One Year Ago: Peanut Butter-Banana Chia Pudding
Two Years Ago: Vegetable and Polenta Bake
More Stuffed Mushrooms: Lemon-Basil Marinara & Polenta Stuffed Portobellos, Sophisticated Stuffed Mushrooms, Spinach & Pine Nut Stuffed Mushrooms
Spinach- and Artichoke-Stuffed Portobellos
These mushrooms make as excellent appetizers as they do side dishes to a meal; they’d even be a welcome addition to a tapas dinner treat – as long as you like artichokes, anyway.
Yield: 12 servings
Active Time: 30 minutes
Total Time: 30 minutes
2 teaspoons (“a drizzle”) plus 1 tablespoon extra-virgin olive oil
6 portobello mushroom caps
freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 small yellow onion, chopped
1 pound fresh spinach, coarsely chopped
8 ounces frozen artichoke hearts, thawed and coarsely chopped1
2-3 tablespoons rosemary
¼ cup cubed toasted Italian bread2
¼ cup shredded parmesan cheese
Preheat the oven to 400˚ Fahrenheit. Meanwhile, heat a large nonstick skillet over medium-high heat and add 2 teaspoons of the oil along with the mushroom caps. Season the mushrooms with black pepper and cook for 3 minutes per side. Add the balsamic vinegar to the pan and allow it to cook away, moving the caps around to help them soak up the liquid. Transfer the caps “gill”-side up to a lightly greased baking sheet, preferably one with a lip.
Add the remaining oil, garlic, and onion to the pan you just used for the mushrooms, and lower the heat to medium. Cook the mixture, stirring occasionally, for 3 minutes before adding in the spinach. Allow the spinach to wilt, then add in the artichoke hearts. Season the mixture with additional black pepper and the rosemary, then stir in the bread cubes. Toss to combine the ingredients, then divide the mixture into sixths and place into each upturned mushroom cap. Sprinkle with 2 teaspoons each parmesan cheese. Place the mushrooms in the preheated oven for 5 minutes just to allow the stuffing to come together and the cheese to melt slightly. Slice the mushroom caps into 2-4 pieces and serve immediately.
Nutrition Information: 97 calories. 1.5g fat (0.5g saturated). 1mg cholesterol. 130mg sodium. 17.5g carbohydrate (4g fiber, 8g sugar). 3.5g protein.
1If your artichokes aren’t 100% thawed, just add them in before the spinach instead of after to give them a little extra time in the hot pan.
2I’m not entirely convinced that this is a vital component to the success of the dish, but it tasted fine with it and I haven’t tried it without, so I’m including it here.
Source, adapted: Rachael Ray’s Classic 30 Minute Meals (cookbook)