Spinach and Sausage Stuffed Mushrooms

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 package stouffer frozen spinach souffle, defrosted
• 29.58 ml butter or 29.58 ml margarine
• 44.37 ml chopped onions
• 1 clove garlic, crushed
• 177.44 ml water or 177.44 ml chicken broth
• 551.25 ml herb stuffing mix (not crouton style)
• 226.79 g bulk sausage, thoroughly cooked,drained and crumbled (I use breakfast sausage)
• 59.14 ml parmesan cheese, plus additional for garnish
• 1133.98-1360.77 g whole white mushrooms, stems removed and chopped

directions

1. Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
2. Add water (or broth); heat to boiling.
3. Remove pan from heat.
4. Add stuffing mix and stir until moistened.
5. Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
6. Stir well.
7. Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
8. Sprinkle with additional parmesan cheese.
9. Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
10. Enjoy.

Reviews

[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

 

[Janeydoe]

This is my very favorite version of stuffed mushrooms! These always get RAVE reviews whenever I serve them. Thank you for posting this and reminding me that I need to make these soon!