Recipe by MsKittyKat
I found the original recipe for this on the back of the Stouffer's box and have tinkered a bit with the ingredients and directions. This is an excellent use of their Spinach Souffle.
Top Review by shirleec
This was a wonderful combination. One thing I did add that I saw Rachel Ray do was after destemming mushrooms, brush them with EVO and bake about 10 min. - then fill and bake according to your directions. They stayed firm and delicious. Thanks for sharing your great recipe. Shirleec
- 1 package stouffer frozen spinach souffle, defrosted
- 2 tablespoons butter or 2 tablespoons margarine
- 3 tablespoons chopped onions
- 1 clove garlic, crushed
- 3⁄4 cup water or 3⁄4 cup chicken broth
- 2 1⁄3 cups herb stuffing mix (not crouton style)
- 1⁄2 lb bulk sausage, thoroughly cooked,drained and crumbled (I use breakfast sausage)
- 1⁄4 cup parmesan cheese, plus additional for garnish
- 2 1⁄2-3 lbs whole white mushrooms, stems removed and chopped
Directions See How It's Made
- Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
- Add water (or broth); heat to boiling.
- Remove pan from heat.
- Add stuffing mix and stir until moistened.
- Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
- Stir well.
- Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
- Sprinkle with additional parmesan cheese.
- Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.