• 20-30 Cremini or White Button Mushrooms
  • 1 pounds Regular Breakfast Sausage
  • 4 green onions, chopped
  • 4 cups baby spinach
  • 2 cloves Garlic, Finely Minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon nutmeg
  • ½ cup heavy cream
  • 8 ounces, fluid Cream Cheese
  • 1 cup Parmesan Cheese, Grated
  1. Brown and crumble sausage. Set aside to cool.
  2. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
  3. Add in chopped garlic and sauté for 1 minute.
  4. Stir in spinach a handful at a time and sauté until wilted.
  5. Add salt, pepper and nutmeg, stir to combine.
  6. Stir in heavy cream, then cream cheese.
  7. Break up cream cheese with a wooden spoon and stir until thoroughly combined.
  8. Set mixture aside to cool.
  9. When mixture is lukewarm, stir in parmesan cheese; set aside
  10. Gently remove stems from mushrooms; set aside.
  11. Lightly oil a baking dish and place mushroom caps inside, to fit snuggly.
  12. Using a small cookie scoop, fill the caps with a generous amount of sausage filling.
  13. Bake at 400• for 20 to 25 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.
Recipe by Jennifer Cooks at