|Spinach-and-Sausage-Stuffed Mushrooms |
Prep: 15 min. Cook: 30 min. Makes: about 4 dozen
3 sweet or hot Italian sausage links, casings removed (about 10 ounces)
2 garlic cloves, minced
4 (10-ounce) packages white or baby bella mushroom caps (1/2 cup mushroom stems removed and chopped)
1 (10-ounce) package frozen chopped spinach, thawed, and squeezed dry 1/2 cup panko or fresh bread crumbs
1/2 cup shredded Parmesan cheese, divided
Kosher salt and freshly ground pepper to taste
1) Break sausage into small pieces, and place in 10-inch skillet. Cook for 5–6 minutes over medium heat or until cooked through. Add garlic and mushroom stems. Cook for 4–5 minutes or until mushroom stems are cooked through. Add spinach, bread crumbs and 1/4 cup cheese. Stir to blend. Season with salt and pepper.
2) Preheat oven to 375°.
3) Stuff the mushroom caps with sausage mixture. Place them on a lightly greased, rimmed baking sheet. Sprinkle with remaining cheese.
4) Bake in preheated oven for 20–25 minutes or until mushrooms are softened.
Tip...Use extra mushroom stems in a salad, slicing them, if very large.
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