This photo was taken in Woodstock, Vermont. We were able to get away for a quick cross-country ski weekend earlier this month. We had just enough overnight snowfall to make the skiing very nice. It was fun.
In Connecticut we have way more snow than this now.
Today we have freezing rain on top of that.
No fun.
At least it is fun to cook inside. Over the weekend I made stuffed mushrooms as a side dish to our chicken dinner. The cast iron skillet does a great job with them!!
Spinach-Stuffed Mushrooms
Preheat the oven to 375.
Defrost 8 oz of frozen chopped spinach.
(I usually cook it halfway in the microwave, then let it cool.)
Squeeze out the excess liquid.
Clean a 14-oz package of stuffing mushrooms.
Take the stems out. Chop them up.
Mix the spinach and chopped mushroom stems with:
1/4 tsp garlic powder,
1 egg, 2-4 Tbs of parmesan, and
1/4 cup gluten free bread crumbs.
Heap this mixture into all the mushroom caps.
Place them into a greased 10-inch skillet.
Bake 30 minutes.
