I did something really embarassing yesterday.
I had just gotten out of the shower. I typically wear glasses on the weekdays, so I had taken them off to get into the shower. After drying myself off and getting clothes on, I still hadn’t put them back on. I decided to brush my teeth before I left the bathroom. Here lately, Rob has been putting the toothpaste back into the medicine cabinet instead of leaving it out on the counter.
That should’ve been my first indication something was going to go awry.
Inside the medicine cabinet is one large tube of toothpaste and then several of the mini versions for when we travel. Blind without my glasses, I grabbed one of the mini versions.
Or so I thought.
I put the paste on my toothbrush, took two swipes of my front teeth before holding my brush into my mouth so I could bring the tube up to my face to figure out what brand it was.
I turned it over slowly on its side revealing the name: Athlete’s Foot ointment.
I brushed my teeth with athlete’s foot ointment.
I immediately rinsed my mouth out and chugged a few glasses of water. Sick. I’m probably the first person to have ever brushed their teeth with that.
I’ve really got no segue into food, but here it is. I’m still celebrating Crocktober, and I hope you are too. This one is a little different, a little risky, but has a whole lot of reward.
The only thing I wish I had done was add feta to the cream cheese mixture. I think that would’ve sent this crockpot version of stuffed mushrooms over the top! Everything is betta with feta, don’t you know.
Get you some fresh spinach for this recipe. A quick saute in a skillet with garlic and you’ve got yourself some nice wilted spinach for stuffed mushrooms. Frozen spinach can work just fine, but I like the fresh stuff for this.
Pro-tip: make sure and lightly scrub the mushrooms. Mushrooms can hold a lot of water, so you don’t want to just run them directly under the faucet. It can be tempting, I know, but you can end up with too much moisture leaking out of your mushrooms. I use a damp paper towel to clean my mushrooms most times. You still have some moisture come out, but much less than if you put them directly in water.
Spinach & Artichoke Dip Stuffed Mushrooms
Cheesy spinach and artichoke dip stuffed into baby portobellos and cooked to perfection.
- 2 containers baby portobello mushrooms, stems removed (roughly chop 1/2 of stems)
- 1 TBS. olive oil
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 (14.5 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup mozzarella cheese
- salt & pepper
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems and stir, cooking for 1 minute. Add spinach and stir until wilted, about 2-3 minutes. Remove from heat.
- In a large bowl, stir together cooked spinach, artichoke hearts, cream cheese, mozzarella, salt and pepper.
- Spray a slow cooker with cooking spray. Using a spoon, scoop artichoke mixture evenly amongst mushroom caps. Place into slow cooker and cook on HIGH for 3 hours.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems and stir, cooking for 1 minute. Add spinach and stir until wilted, about 2-3 minutes. Remove from heat.
In a large bowl, stir together cooked spinach, artichoke hearts, cream cheese, mozzarella, salt and pepper.
Spray a slow cooker with cooking spray. Using a spoon, scoop artichoke mixture evenly amongst mushroom caps. Place into slow cooker and cook on HIGH for 3 hours.