“If only one could tell true love from false love as one can tell mushrooms from toadstools”
-Katherine Mansfield
Hello! Another weekend has come and gone - where does the time go? My family and I had a lovely weekend! I spent Saturday morning getting a haircut and pedicure and once I felt refreshed, I joined my husband and sons for the remainder of the day! We went to our local Museum of Science and Technology and then hopped over to the Great NY State Fair for the rest of the day! All of us were very tired, but also very happy when we rolled through the door at 10 PM! Sunday was a lazy, swim in the pool, read a book kind of day, until the usual gang arrived for Sunday night dinner! We usually have 10 for dinner every Sunday night and it is ALWAYS an adventure!
Today I have a quick, yet very tasty appetizer recipe to share! Enjoy!
Baby Bella Mushrooms Stuffed w/ Spinach-Artichoke Dip
Serves: 6
Ingredients:
* 1 pkgs baby bella mushrooms
* 1 Tbsp olive oil
* Sea Salt & cracked pepper to taste
* 1 cup Spinach Artichoke Dip (see recipe below)
Directions:
1.) Preheat oven to broil (place rack 6 inches from heating element)
2.) Remove stems from mushrooms and discard.
3.) Wipe mushrooms clean with paper towel (do not wash in water).
4.) Heat olive oil in a saute pan on medium-high, until oil faintly smokes.
5.) Add mushrooms to pan.
6.) Cook 3-4 min, turning halfway through, until lightly browned.
7.) Season to taste with salt and pepper.
8.) Arrange mushrooms, gill side up, in one layer on cookie sheet.
9.) Pat excess moisture from mushrooms with paper towel.
10.) Stuff mushrooms with evenly portioned dip.
11.) Broil 3-4 min (watch carefully).
12.) Serve warm.
“Falling in love is like eating mushrooms, you never know if it's the real thing until it's too late.”
-Bill Balance
Spinach-Artichoke Dip
Ingredients:
* 1 (10 oz) package frozen chopped spinach
* 2 cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup grated Parmesan cheese
* 1 Tbsp. lemon juice
Directions:
1.) Heat spinach in a microwave on high for 5 minutes and drain thoroughly.
2.) Drain the artichoke hearts and coarsely chop in a food processor.
3.) Combine all the ingredients in a large bowl.
4.) Stir well.
5.) Cover and refrigerate until ready to use.
Have a great day and remember: Go Ahead & Indulge!
