Spinach Stuffed Mushrooms

After a few weeks of reading recipes I decided to dive in without one.

I preheated the oven to 350 and stemmed the crimini mushrooms.

I poured a generous amount of olive oil in my 12 inch cast iron skillet and heated it up. Meanwhile I chopped a bunch of fresh garlic cloves and a dash of red chili flakes. I added a pound bag of chopped frozen spinach and helped it defrost in the pan by breaking it up. I added the chopped mushroom stems. I crushed a sleeve of (generic Ritz) crackers and added them and then I added grated Romano cheese and Adobo and freshly ground black pepper. I added a bit of kosher salt.

I filled the mushrooms and baked them in a skillet for 20 minutes. I only had 9 mushrooms so I baked the leftover filling in another skillet at the same time to eat with rice.

I made brown rice in my electric pressure cooker and it was ready in 19 minutes.

A fabulous dinner with a glass of sauvignon blanc.