Stuffed Mushrooms

We've wanted to try making our own stuffed mushrooms for a while now, and I'm so glad we finally did! These turned out amazing! Kudos to Eli for doing the "legwork" on the recipe. They were savory, creamy, garlicky, and would make a great appetizer for parties or a side for steak or pasta meals. (Note: We doubled this recipe because we had more than 20 mushrooms, resulting in extra filling.)

Stuffed Mushrooms
Ingredients

• 20 large portobello mushrooms, washed and de-stemmed
• 1/2 pound Italian sausage (we mixed our own ground pork with Italian seasonings)
• 2 cloves of garlic, diced
• 1 tbsp. butter
• 1 bag spinach
• 8 oz. cream cheese
• 1/2 cup Parmesan cheese
• 1/2 cup dry bread crumbs (we smashed croutons in a baggie with a rolling pin)
• Salt, pepper, and garlic powder to taste

Directions

Wash the mushrooms and pull out the stems: save the stems! Lay mushrooms out on a baking sheet.

Dice garlic and mushroom stems.

Saute garlic and mushroom stems with butter for a few minutes...

...then add spinach to wilt.

Once spinach is wilted add cream cheese and melt. Season with salt, pepper, and garlic powder. Lastly, add the sausage and mix well.

Generously spoon filling into overturned mushrooms.

Mix Parmesan and bread crumbs...

...and sprinkle over stuffed mushrooms.

Bake at 375°F for 12-15 minutes. Serve while still warm.

Enjoy!

We had some leftover filling, so I boiled 8 lasagna noodles, rolled them up and baked them so nothing went to waste. The boys who get a little queasy with big mushrooms thought these lasagna roll-ups were great!