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