Stuffed mushrooms make the perfect party bite…they’re great for holiday entertaining and really fun and easy to make.  Serve them as a side dish, an appetizer or as passed hors d’oeuvres and stuff them with your favorite flavor combo.  Here’s a house favorite using Italian sausage, grated parmesan cheese and a package of frozen spinach.

Stuffed Mushrooms with Sausage & Spinach

Makes 24 pieces – 1 hr. start to finish

Ingredients 

  • 2 lbs. white button mushrooms (large) – about 24 total
  • 1/2 lb. Italian sausage –  sweet and/or spicy removed from casing
  • 3 cloves garlic – minced
  • 1 onion – finely chopped
  • 1/4 cup olive oil
  • 1 cup seasoned Italian breadcrumbs
  • 1 package frozen spinach – defrosted, chopped and drained of water
  • 1/4 cup grated Parmesan cheese
  • 1 oz. dried porcini mushrooms – reconstituted in water (optional)
  • 1/2 cup chicken stock or mushroom broth

    White button mushrooms are perfect for stuffing...Hollow out the center and reserve the pieces to add to the mix

    White button mushrooms are perfect for stuffing…Hollow out the center and reserve the pieces to add to the mix

Directions

  1. Using a paring knife, cut around edge of mushrooms removing stem and gills to create a cavity for the stuffing.   Reserve mushrooms pieces and place hollowed caps on a baking sheet lined with foil.
  2. Saute sausage on medium  heat in a large skillet for 10-15 minutes or until browned.  Remove cooked sausage with slotted spoon and set aside to cool reserving 2 tablespoons of oil from the rendered sausage.
  3. Finely chop reserved mushroom pieces (stems and gills), and chop cooked sausage pieces that are in larger chunks.
  4. Saute chopped onion in sausage oil and half of the olive oil for 2-3 minutes or until translucent and add minced garlic and chopped spinach.  Cook for 2-3 minutes.
  5. Add in mushroom pieces and chopped sausage and cook for a few minutes to combine all the flavors.   Stir in breadcrumbs, remaining olive oil, grated cheese and stock to create a moist stuffing mixture.  Give it a taste and season with salt and pepper as needed.  Let cool for 5-10 minutes
  6. Using a teaspoon, fill the mushroom caps with the stuffing.   Bake for 20 minutes in 350 degree oven until stuffing browns.  Drain excess liquid and serve hot topped with a sprinkle of grated Parmesan and a dash of lemon juice.

    Mushroom pieces and  sauteed Italian sausage...ready to be added into the stuffing

    Mushroom pieces and sauteed Italian sausage…ready to be added into the stuffing

 

 

Bake for 20 minutes at 350 degrees.

Bake for 20 minutes at 350 degrees.

 

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