Spinach & Sausage Stuffed Mushrooms

Spinach & Sausage Stuffed Mushrooms
Spinach & Sausage Stuffed Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Spinach & Sausage Stuffed Mushrooms

  • 1

    pkg Stouffer’s frozen spinach soufflé, defrosted *

  • 2

    T. butter

  • 3

    T. chopped onion (or more)

  • 3/4

    C. water

  • 2 1/3

    C. Stove Top Stuffing mix

  • 1/2

    lb. (good) bulk Italian sausage; thoroughly cooked, drained & crumbled

  • 1/4

    C. grated Parmesan, plus additional for garnish

  • 2 1/2 to 3

    lb. large whole white mushrooms, stems removed

Directions

Spinach & Sausage Stuffed Mushrooms 1 pkg Stouffer’s frozen spinach soufflé, defrosted * 2 T. butter 3 T. chopped onion (or more) ¾ C. water 2 1/3 C. Stove Top Stuffing mix ½ lb. (good) bulk Italian sausage; thoroughly cooked, drained & crumbled ¼ C. grated Parmesan, plus additional for garnish 2 ½ to 3 lb. large whole white mushrooms, stems removed 1. Melt butter in medium saucepan; add onions & cook until translucent. Add water; heat to boiling. Remove pan from heat. Add stuffing; stir until moistened. 2. Stir in spinach soufflé, cooked sausage & ¼ C. parmesan cheese; stir well. 3. Arrange mushrooms in baking dish; fill with spinach mixture, mounding. Sprinkle with parmesan. 4. Bake in preheated 400 oven for 10-15 minutes or until cheese & mushrooms are lightly browned. *(Defrost soufflé in micro on 50% power for 6 to 7 minutes.)

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