#MEwx Above freezing with sun and clouds with Spinach Stuffed Mushrooms

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Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning we have partly sunny skies with highs in the upper 30s. Winds will be light and variable.

Tonight we’ll have partly cloudy conditions with lows in the mid 20s. Winds will remain light and variable.

The outdoor temperature is 23.2°F, the dewpoint is 20.7°F and the wind chill is 23.2°F.

We didn’t receive any rain here over the past 24 hours

Today’s sunrise is 7:16 AM, sunset is 4:12 PM and we’ll have 8 hours 56 minutes of daylight today. Moonrise is 11:59 PM and Moonset is 11:09 AM. The moon phase is in its third quarter and is 56% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11.

The wind velocity is between 1.8 MPH and 3.6 MPH from the East Northeast.

The Relative pressure is 29.71, the Absolute pressure is 29.51 and rising with a weather graphic indicating sun and a few clouds.

The Humidity is 92%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 1.2W/m2.

Visibility is 10.0 miles /16.1 Kilometers with patchy clouds.

 

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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