Shelly's Recipe

SPINACH AND SAUSAGE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1 pkg (12 oz)Stouffers Classic Dishes Spinach Souffle, thawed
2 tbsp butter
3 tbsp chopped green onion
2/3 cup white wine, broth or water
2 cup herb seasoned stuffing (not crouton style)
1/2 lb bulk Italian sausage; cooked, drained and crumbled (regular breakfast sausage works ok too)
1/4 cup shredded swiss cheese
1/4 cup grated Parmesan cheese, plus additional for garnish
2 1/2 lbs large, whole white mushrooms, stems removed

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 tough).

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 Souffle, 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 at 400 for 10 to 15 minutes or until cheese and mushrooms are lightly browned.