Sausage, Spinach & Cheese Stuffed Mushrooms

By TheSweetPeppercorn
November 27, 2013
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Author Notes: Savory Italian sausage blended with creamy cheese & chopped spinach, stuffed into jumbo mushroom caps and baked until juicy & golden.TheSweetPeppercorn

Makes: 15 mushrooms

  • 15 large mushrooms, stems removed
  • 8 ounces italian sausage, hot
  • 8 ounces frozen spinach, extremely well drained
  • 4 ounces cream cheese, softened
  • 1/4 cup parmesan
  • 1/2 teaspoon garlic salt
  • 1 tablespoon melted butter
  1. Preheat oven to 350 degrees.
  2. Brush the mushroom bottoms & caps with the melted butter.
  3. Place on a rimmed baking sheet & set aside.
  4. Sauté sausage over med-high heat, breaking up with a spoon into crumbles.
  5. When sausage is thoroughly cooked, remove from the heat and drain off excess fat.
  6. Add chopped spinach, cream cheese, parmesan & garlic salt. Combine well.
  7. Spoon filling into mushroom caps, packing down and rounding over the top.
  8. Bake for approx. 15 min. until mushrooms are cooked & tops are golden.

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