Whitney @ Alligator Pear
Sep 5, 20192 min
It's been years since I made stuffed mushrooms. These are soooo good I don't know why I stopped making them, but lucky for you they are back!
I really couldn't stop eating these! I mean I barely let them cool off enough to not burn my mouth. They even taste good cold. Make these tonight!
Ingredients:
Baby Portabello Mushrooms
1 lb of Mild Italian Sausage
3 oz. cream cheese
Grated Parmesan Cheese
1 Medium Yellow Onion
2 cups Frozen Chopped Spinach
5 Garlic Cloves
Salt & Pepper to taste
Parsley for garnish (optional)
Directions:
1. In a large skillet saute' onions and garlic until translucent.
2. Add the spinach and cook until all of the water has evaporated and the mixture is dry ( no water in the pan)
3. Add in sausage and cook, breaking meat into small pieces to resemble ground meat.
4. Turn off heat and stir in cream cheese and until it's fully incorporated.
5. Taste before adding salt and pepper to your spice preference.
*Italian sausage is very seasoned so make sure not to add too much salt.
6. Using a small 1-2 oz cookie scoop or spoon, begin to stuff mushrooms with mixture and place in a lightly oiled baking dish. *This mixture was enough for 25 mushrooms.
7. Sprinkle with parmesan cheese and bake at 350 degrees for 20-30 minutes or until the mushrooms begin to soften and stuffing browns on top.
8. Remove from the oven and let cool for 5-8 minutes. Sprinkle with a little more parmesan cheese and parsley. ENJOY!😋
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