Spinach And Sausage Stuffed Mushrooms Appetizers Recipes

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Spinach And Sausage Stuffed Mushrooms


  • 1 package(12 oz.)Stouffer’s Classic Dishes Spinach Soufflé, thawed
  • 2 TBS. butter
  • 3 TBS. chopped green onion
  • 2/3 C white wine (can sub broth or water if you wish)
  • 2 C herb seasoned stuffing (not crouton style)
  • ½ LB. bulk Italian sausage; cooked, drained and crumbled (regular breakfast sausage works ok too)
  • ¼ C shredded swiss cheese
  • ¼ C grated Parmesan cheese, plus additional for garnish
  • 2 ½ LBS. large, whole white mushrooms, stems removed

  • Method:

  • Microwave mushroom caps on large plate on HIGH until softened – about 3 minutes. (You may have to do this in batches – but overall, it saves time and the mushrooms aren’t quite so bite-y).
  • Meanwhile, melt butter in medium saucepan; add green onion and cook until wilted. Add water; heat to boiling. Remove pan from heat. Add herb-seasoned stuffing; stir until moistened. Stir in Spinach Soufflé, cooked sausage, swiss cheese and 1/4 cup Parmesan cheese.
  • Arrange mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.
  • BAKE in preheated 400° oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.

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