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Sausage Stuffed Mushrooms

Money.Saving.Meals's picture
Ingredients
  Non stick cooking spray 1 (PAM)
  White button mushrooms 28 Large (each about 2 inches in diameter)
  Extra virgin olive oil 1 Tablespoon (Bertolli)
  Spicy pork sausage 1 Pound (Jimmy Dean)
  Greek seasoning 2 Teaspoon (McCormick)
  Salt 1⁄2 Teaspoon
  Frozen chopped spinach 10 Ounce, cooked, well drained (Birds Eye)
  Pimiento 4 Ounce, drained (1 jar, Dromedary)
  Shredded romano cheese 1⁄3 Cup (5.33 tbs) (DiGiorno)
  Eggs 2 , lightly beaten
Directions

1. Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop the mushroom stems; set aside.
2. In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine.
3. Stuff each mushroom with about 2 tablespoons of the sausage mixture, pressing firmly into the mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).

Recipe excerpted from Semi-Homemade Money Saving Meals by Sandra Lee, host of Semi-Homemade Cooking on the Food Network. To purchase this book from Sandra Lee, please click here.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Feel: 
Meaty
Method: 
Baked
Occasion: 
Thanksgiving
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
6

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