I really need to stop feeling bad whenever I go a few days without blogging.
Part of me wants to give you a play-by-play recap of Women of Faith. (It was amazing!) Part of me wants to revisit old topics that I feel need some closure. (I’ll get to them some day.) And part of me just wants to wish you a Happy Thanksgiving and ramble on about all the things I’m thankful for. (It could takes months to list them all!) Yet another part wants to talk about Jeremiah and the way it has challenged me this week. (I’ll save that for Friday’s Read with Me post.) I could write about what I’m reading (or what I’m writing) these days. I could rave about my sweet friend who surprised me with these adorable little boogers yesterday.
If you can’t tell, these turkeys are made from Oreos, candy corn, malt balls and mini peanut butter cups. (She’s so creative! And generous to boot.)
Instead, I think I’ll just share a recipe with you.
My job for family get-togethers always involves appetizers. Legal Seafood’s Crab Dip is a favorite, but this one is the reigning king. I would love to show you a picture, but they disappear too quickly.
- 1-2 T olive oil
- Salt & Pepper
- 20-30 stuffing mushrooms, stems removed and set aside
- 1 lb. sweet Italian sausage
- 4 cloves garlic, chopped
- 1-2 ribs of celery, chopped
- 1/2 small onion, chopped
- 1 10-oz box of frozen spinach, defrosted and squeezed dry (If you have fresh spinach on hand, you can use that instead! You’ll need 2-3 cups.)
- Handful of Ritz crackers (about 12), crushed
- 1/2 c grated Parmesan cheese, divided
Preheat oven to 500’F.
Heat a large skillet over medium high heat. Add oil and mushroom caps; sprinkle with salt and pepper. Saute caps until lightly browned, about 5 minutes. Transfer mushroom caps to a nonstick baking dish. (You can use a cookie sheet, if you want, but they don’t roll and slide around as much if you have a “wall” to keep them in place.)
Remove any excess liquid from the skillet and return to the heat. Add sausage and a touch of oil (if necessary); brown and crumble. Finely chop reserved mushroom stems with garlic, celery, and onion. (A food processor would work well for this. I use my Pampered Chef Chopper.) Add this mixture to the skillet and saute over medium high heat for 3-5 minutes. Stir in dried spinach. Add crushed crackers and 1/3 c Parmesan cheese. Toss stuffing until the crackers are soft, 2-3 minutes.
Use a small scoop or spoon to fill the mushroom caps with the stuffing. Sprinkle remaining Parmesan cheese on top. Place caps in the hot oven and reduce heat to 450’F. Bake 6-8 minutes or until the cheese is golden and the edges of stuffing are slightly crisp. ENJOY!