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60 Ultimate Cookie Exchange Recipes {and When It's Time to End It}

If you're looking for a winning recipe for your holiday cookie swaps, then scroll through this round-up  of 60 Ultimate Cookie Exchange Recipes on Taste As You Go!   Do you ever get That Feeling in your gut when you realize that what once brought you happiness now fills you with dread? You know the one... It's That Same Feeling that causes you to ask yourself repeatedly " Why am I doing this again?" I've been trying to battle that super persistent feeling for the past few weeks by giving myself little pep talks: "Don't give up now. You DO want to do this!"  "Don't you remember how much you used to love doing this? Just keep going!" " Do it one more time and you'll see -- everything will be fine. You'll feel much better once you get it over with." But no matter how many times I tried to get excited about it, I found a reason to avoid doing it. (Thank you, Caroline.) That's when I knew it was time to e...
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{Meatless Monday} Spinach-Stuffed Mushrooms

Spinach-Stuffed Mushrooms - Photo by Michelle Judd of Taste As You Go

I'm not sure exactly when it happened or why it happened, but it seems as if I've lost my desire to cook anything remotely elaborate. Perhaps the heat and humidity we've been experiencing in the Lehigh Valley got the better of me. Or, maybe, my brain is refusing to engage itself in anything particularly time-consuming until after the wedding. Whatever the reason, Stephen and I have been eating a lot of simple meals lately, thrown together with ingredients already on-hand.


Here's an appetizer recipe that doesn't require you to scrounge for exotic ingredients and that can be pulled together in no time.

If you're looking to keep things light, then you can most certainly serve these mushrooms as a main course. Add a small side salad and a glass of white wine, and you're set.


Spinach-Stuffed Mushrooms - Serves 2-4
Printable Recipe

INGREDIENTS
  • 4 large portobello mushrooms, wiped clean
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, minced
  • 3 ounces fresh baby spinach
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

INSTRUCTIONS
  1. Preheat oven to 350°F.

  2. Separate the mushrooms caps and stems. Set the caps aside and dice the stems.

  3. Heat a large skillet over medium heat over 2 minutes. Add the olive oil. After 1 minute, add the diced mushroom stems and minced shallots to the pan.

  4. Reduce the heat to low and cook the vegetables for about 5 minutes, stirring occasionally.

  5. Add the spinach. Cook for another 5-8 minutes, or until the spinach has wilted. Season with salt, pepper, and lemon juice, to taste.

  6. Place the mushroom caps on a lined baking sheet and divide the filling among them. Bake for 5 minutes.

  7. Increase the temperature to 425°F and bake for another 5 minutes.

  8. Serve immediately.


More Stuffed Mushroom Recipes from Taste As You Go:



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