Sausage Stuffed Mushrooms
Ingredients
Scale
- 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)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup heavy cream
- 8 ounces (fluid Cream Cheese)
- 1 cup Parmesan Cheese (Grated)
Instructions
- Brown and crumble sausage. Set aside to cool.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
- Add in chopped garlic and sauté for 1 minute.
- Stir in spinach a handful at a time and sauté until wilted.
- Add salt, pepper and nutmeg, stir to combine.
- Stir in heavy cream, then cream cheese.
- Break up cream cheese with a wooden spoon and stir until thoroughly combined.
- Set mixture aside to cool.
- When mixture is lukewarm, stir in parmesan cheese; set aside
- Gently remove stems from mushrooms; set aside.
- Lightly oil a baking dish and place mushroom caps inside, to fit snuggly.
- Using a small cookie scoop, fill the caps with a generous amount of sausage filling.
- Bake at 400• for 20 to 25 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.
Find it online: https://jennifercooks.com/sausage-stuffed-mushrooms/