Day 10: Spinach Stuffed Mushrooms

Today I made stuffed mushrooms for the second time ever, using spinach that was leftover from last week's Chicken and Gnocchi Soup. I knew my boyfriend probably wasn't going to touch anything with spinach in it, so I knew I was on my own. I decided to experiment with using it in stuffed mushrooms, and I ended up with something that would probably be perfect for a St. Patrick's Day-Themed Potluck.

They look sort of weird, but they were actually quite tasty! Here is the recipe I used:

• 1 package of baby portobello mushrooms.
• 1 cup fresh spinach
• 1 8-oz block of chive and onion flavored cream cheese
• 2 Tablespoons of butter
• 1 clove of garlic
• 1 tsp. Creole seasoning
• 1-1.5 tablespoons of white wine

Remove stems from the mushrooms and chop them up fine. Set aside mushroom caps. Chop spinach (I used my food processor). Heat a skillet to medium heat and add chopped mushroom stems, spinach, cream cheese, butter, seasoning, garlic, and white wine until well mixed. Generously spoon mixture into mushroom caps. Bake at 350 for 20-25 minutes.

The chive and onion cream cheese was more or less a fluke - when shopping the other day, there were no small blocks of unflavored cream cheese, and I figured chive and onion would taste better in a mushroom than, say, honey nut cream cheese.

Here are photos from the process:

Finally, I ate these with a side of leftover cornbread.