Spinach-Stuffed Mushrooms

By courtneyepowell

Ingredients

• 24 large fresh mushrooms, 1 1/2 to 2 in in diameter
• 2 T olive oil
• 8 oz bulk hot Italian sausage
• 1/4 c finely chopped onion
• 1/4 c finely chopped red sweet pepper
• 1 clove garlic, minced
• 1 c fresh spinach, chopped
• 1/4 c finely shredded Parmesan cheese
• 1/4 c fine dry bread crumbs

Preparation

Step 1

Preheat oven to 425. Lightly rinse mushrooms; pat dry with paper towels. Remove stems and chop; set aside. Lightly grease a baking sheet. Place mushroom caps on prepared baking sheet. Brush caps with oil. Sprinkle with salt and pepper; set aside.
In a large skillet cook chopped mushroom stems, sausage, onion, sweet pepper and garlic over med heat until sausage browns, stirring occasionally. Stir in spinach; cook until wilted. Stir in Parmesan cheese and bread crumbs. remove from heat. Spoon sausage mixture into mushroom caps.
Bake for 10 mins or until stuffing is brown and mushrooms are tender.