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35 Classic Thanksgiving Side Dish Recipes

Still need to plan your Thanksgiving menu? If you're looking for inspiration, then check out this fantastic round-up Classic Thanksgiving Side Dish Recipes on Taste As You Go! You know how some people get really excited about the return of the Pumpkin Spice Latte at Starbucks? That's how excited I get about turning the calendar over to November. Because November means the coming of the holiday season and the celebration of Thanksgiving. As much as we look forward to spending the day in the company of loved ones, Stephen and I have decided to stay home this year so we can enjoy our first Thanksgiving as a family of three. Of course, staying home means that I'll be cooking the big meal, and I have to admit that I'm a little intimidated by the idea. I know I have to plan for certain must-haves -- roast turkey, apple chestnut stuffing , and green bean casserole -- but I'm having a hard time choosing which additional side dishes to make. While I want there t
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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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