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Ingredients
- 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
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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.