Spinach & Sausage Stuffed Mushrooms
Servings: 6
Print Recipe
Ingredients
- 1 package of Baby portabella mushroom caps
- 1/2 lb ground Italian sausage
- 1/2 cup bread crumbs gluten free bread can be used
- 1 pkg frozen chopped spinach
- 1/2 cup shredded asiago or Italian cheese mix
- 1/4 tsp garlic salt or garlic powder
- 1 tsp olive oil
Instructions
- Preheat oven to 350 degrees F
- in a skillet brown italian sausage
- While sausage is browning defrost spinach and drain liquid from it.
- Place browned sausage, spinach, bread crumbs, seasonings, 1 tsp olive oil, and 1/4 cup cheese in a mixing bowl and stir together
- Clean and Remove stems from Mushrooms.
- Fill each mushroom cap with filling.
- Place in a baking dish and drizzle with a small amount of olive oil. Top with the rest of the shredded cheese and bake for 20 minutes or until cheese is bubbly and mushrooms are softened.
- Serve immediately
Notes
If there is extra filling place in an airtight container and refrigerate or freeze for another batch. Or use it to fill Large shell pasta for dinner later in the week.