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Spinach & Sausage Stuffed Mushrooms

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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

Details

Preparation

Step 1

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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