#MEwx Above freezing today with Spinach Stuffed Mushrooms

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Good Morning Augusta

This morning we have mostly sunny skies with highs in the lower 30s. Winds are Northwest around 10 mph.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows around 10°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 16.9°F, the humidity is 48%, the Dew point is 0.7°F with a wind chill of 15.4°F.

The wind direction is Northwest between 2.5 MPH and 4.9 MPH.

The Relative pressure is 30.25, the Absolute pressure is 30.05 and rising with a weather graphic indicating sus.

If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with sun out there.

The UV rating is 0 out of 16, The moon is  66.4% illuminated, the moon phase is waxing gibbous, Sunrise is 6:29 am↑ 104° East, sunset is 5:16 pm↑ 256° West, Moonrise is 11:24 am↑ 56° Northeast, Moonset is 2:26 am↑ 303° Northwest and we'll have 10 ours 48 minutes of daylight today.

We didn't receive any snow here over the past 24 hours.

Have you ever closed your eyes, opened a cookbook and just dropped your finger on a recipe for dinner?

SPINACH STUFFED MUSHROOMS

Serves:  8

 

1 package (10 oz.) frozen chopped spinach

1/8 tsp. salt

8 large mushrooms

1 tbsp. extra-virgin olive oil

 

  • In a medium saucepan, bring ½ cup water to a boil.  Add the package of spinach and 1/8 tsp. salt.  Cover and cook according to package directions.
  • Wash the mushrooms.  Remove the stems, trim off the ends, then chop the stems.
  • Heat the 1 tbsp. olive oil in a large skillet.  Add the chopped mushroom stems.  Sauté until golden, about 3 minutes.  Remove from the pan.  Add the mushroom caps to the skillet and sauté for 4-5 minutes.  Remove the mushroom caps to a heatproof serving platter.
  • Drain the spinach.  Stir in the sautéed chopped mushrooms.
  • Spoon the spinach mixture into the caps and serve immediately or place in an oven on low heat to keep warm.

 

Exchanges:  1 carbohydrate, ½ lean meat

Calories:  33; protein:  2 g; carbohydrates:  3 g; fat:  2 g; sodium:  74 mg; cholesterol:  0 mg; fiber:  2 g

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