Spinach And Sausage Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I snarfed this from an old stouffer's recipe and modified it a bit... Sausage and spinach make a GREAT combination for a stuffed mushroom. Get creative - add garlic, sub different cheeses - it all works out to be a GREAT bite-sized appetizer! Read more ! Ingredients:
1 package(12 oz.)stouffer’s classic dishes spinach soufflé, thawed |
2 tbs. butter |
3 tbs. chopped green onion |
2/3 c white wine (can sub broth or water if you wish) |
2 c herb seasoned stuffing (not crouton style) |
1/2 lb. bulk italian sausage; cooked, drained and crumbled (regular breakfast sausage or chicken sausage (trader joe's) works ok too) |
1/4 c shredded swiss cheese |
1/4 c grated parmesan cheese, plus additional for garnish |
2 1/2 lbs. large, whole white mushrooms, stems removed |
Directions:
1. Microwave mushroom caps on large plate on HIGH until softened – about 3 minutes. (You may have to do this in batches – but overall, it saves time and the mushrooms aren’t quite so bite-y).
2. Meanwhile, melt butter in medium saucepan; add green onion and cook until wilted. Add water; heat to boiling. Remove pan from heat. Add herb-seasoned stuffing; stir until moistened. Stir in Spinach Soufflé, cooked sausage, swiss cheese and 1/4 cup Parmesan cheese.
3. Arrange mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.
4. BAKE in preheated 400° oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.
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