Mushrooms stuffed with Sausage & Spinach

By klodge76

Recipe from the Sunnyside in Warren, RI

Ingredients

• 3/4 pound Italian sausage (hot or mild)
• Olive Oil
• 1 1/2 teaspoons dried oregano
• 1/2 pound fresh spinach (blanched)
• 1 cup freshley grated Parmesan cheese
• 1/2 teaspoon Worchestershire sauce or to taste
• 1 8-ounce package cream cheese, room temperature
• 2 About 2 dozen large white button mushrooms, stems removed
• 1/3 About 1/3 cup dry white wine for brushing the mushrooms

Preparation

Step 1

1. Warm 1 tbsp olive oil in a large skillet and add the sausage and oregano. Cook over medium-high heat stirring and breaking up the sausage until it is cooked through, about 10 minutes. Turn off the heat and drain away all the excess fat and juices.

2. Fill a large pot 1/3 full of cold water and set over high heat. When the water simmers, add a generous pinch of salt and the spinach. Stir until the spinach wilts into the water and then drain. This process should only take about 1 minute. The spinach will still be a bright green color.

3. Carefully spread the hot spinach onto a paper towel lined cookie sheet or tray and allow to cool. Working in batches, ball up the spinach and firmly squeeze as much liquid as possible from the spinach and then coarsely chop on a cutting board. The more water you get out of the spinach, the better it will taste.

4. Place the cooked and drained sausage and the chopped spinach in a mizing bowl and stir to combine. Add half the parmesan cheese and the Worcestershire sauce and stir to combine. finally add the cream cheese and stir. Taste for seasoning before proceeding.

5. Choose a glass baking dish and spray with Pam or cover a cookie sheet with parchment paper. Brush the insides of the mushrooms with the white wine and fill with a generous teaspoon of sausage filling. Top each stuffed mushroom with additional grated parmesan. Cover and store in the fridge for up to 2 days.

6. Preheat over to 375F. Bake the mushrooms until they are tender and the tops are browned, about 20-25 minutes. Serve hot or warm.