Easy Stuffed Mushrooms

By ngaldi

Ingredients

• SALAD:
• 8 cups chopped spinach (1 bag)
• 1 cup halved cherry or pear tomatoes
• 1/2 cup corn (frozen, canned, or cut off the cob)
• 1 1/2 cups chopped cooked chicken
• 1 large avocado, sliced
• 1/3 cup crumbled goat or feta cheese
• 1/4 cup toasted pine nuts
• DRESSING:
• 3 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• salt and freshly ground black pepper, to taste

Preparation

Step 1

1. Clean mushrooms. Pat dry and gently pull off stems. Cut rough ends off of the stems & then chop the rest of the stems finely. With a small spoon, gently scoop out centers of mushrooms.

2. In a medium bowl, mix chopped stems and mushroom meat from the centers with the sausage. Fill mushrooms with a spoonful of sausage mixture. It's okay to mound up the sausage slightly since it will tend to shrink down when cooked.

2. Arrange in glass baking dish with 3 tablespoons water in the bottom of the dish.

3. Bake, uncovered, at 350 degrees for 45 minutes.

4. Top each mushroom with a tiny sprig of Italian parsley (if using) and serve immediately.