Recipe

Spinach And Sausage Stuffed Mushrooms Recipe

Add Step-by-Step Photos	C2max / All my dishes 2 months, 2 weeks ago 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! Prep:10m Cook:20m Servings:12	C2max
	mushrooms sausage quick

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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)

½ LB. bulk Italian sausage; cooked, drained and crumbled (regular breakfast sausage works ok too)

¼ C shredded swiss cheese

¼ C grated Parmesan cheese, plus additional for garnish

2 ½ LBS. large, whole white mushrooms, stems removed

Directions

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).

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.

Arrange mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.

BAKE in preheated 400° oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.

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