Sausage and Spinach Stuffed Mushrooms

I love mushrooms. Sauteed mushrooms, grilled, roasted, and especially stuffed mushrooms! Of all kinds really--I've never tasted a stuffed mushroom that I didn't like. I just threw this recipe together for Rob's 30th birthday because he loves appetizers and he LOOVES sausage so this was a nod to that.

Sausage and Spinach Stuffed Mushrooms

  • 16 oz sausage, whichever kind you like (Breakfast sausage works great)
  • 5 c. fresh spinach, chopped (or one box of chopped, frozen spinach.  Thawed and squeezed dry.)
  • 1/4 c. parmesan cheese, grated
  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 1 block cream cheese
  • salt and pepper
  • 24 oz button mushrooms (3 containers)
  • 1 T bread crumbs
  • 1 T melted butter

Preheat oven to 375. Clean mushrooms with a damp cloth or paper towel and remove stems. Place in a 9x13'' pan. Brown the sausage and drain the fat off. Add olive oil, spinach and garlic and cook over medium high heat until the spinach is wilted and the garlic is fragrant. Cube the cream cheese and add that along with the parmesan to the sausage mixture and stir over low heat until the cream cheese is melted and incorporated. Taste and then add salt and pepper. (Careful, sausage is already salty.) Stuff the mixture into the mushroom caps. Mix together the breadcrumbs and melted butter and sprinkle over the top of the stuffed mushroom caps. Bake 30 minutes.
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