Spinach and Sausage Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found the original recipe for this on the back of the Stouffer's box and have tinkered a bit with the ingredients and directions. This is an excellent use of their Spinach Souffle. Ingredients:
1 package stouffer frozen spinach souffle, defrosted |
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons chopped onions |
1 clove garlic, crushed |
3/4 cup water or 3/4 cup chicken broth |
2 1/3 cups herb stuffing mix (not crouton style) |
1/2 lb bulk sausage, thoroughly cooked,drained and crumbled (i use breakfast sausage) |
1/4 cup parmesan cheese, plus additional for garnish |
2 1/2-3 lbs whole white mushrooms, stems removed and chopped |
Directions:
1. Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
2. Add water (or broth); heat to boiling.
3. Remove pan from heat.
4. Add stuffing mix and stir until moistened.
5. Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
6. Stir well.
7. Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
8. Sprinkle with additional parmesan cheese.
9. Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
10. Enjoy.
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