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Sensational Sausage Stuffed Mushrooms

Contributed By: enid, NY | See all of enid's recipes
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Rating: 2.5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  10 servings
This is a great dish to do ahead. The mushrooms can be stuffed and frozen before being baked. Freeze in portions for a few people at a time. Take it out of the freezer as needed. No-fuss.
RECIPE INGREDIENTS
2 lbs stuffing mushrooms
1 1/2 lbs Italian sausage out of casing
30 oz. frozen chopped spinach
2 onions chopped
1-2 cups bread crumbs as much as you like
1/4 cup chopped fresh dill
2 -3 garlic cloves peeled and chopped
1 egg
salt and pepper to taste
2 tbs of oil
Parmesan or any other grated cheese for topping before baking  Optional
Sensational Sausage Stuffed Mushrooms Recipe at Cooking.com
DIRECTIONS
separate stems from caps of mushrooms


place caps into boiling water for 1 minute


take out and drain on paper towel


Heat frying pan and add oil


add sausage, garlic and onion and saute until fully cooked


drain and set aside


squeeze out water from frozen thawed spinach


saute with the onion and sausage in used frying pan until wilted


add dill and cook a few minutes more until all liquid in pan evaporates.


add salt and pepper as needed


add sausage, mushroom stems and spinach mixture to food processor


add bread crumbs and 1 egg to bind mixture


Process to a semi- smooth consistency


mixture can be frozen or used at this point


stuff mushroom caps with sausage spinach mixture -top with cheese if desired and bake at 400 degrees for 20 minutes


Date Added: 11/16/2009
Spotlight Recipe Review See all 4 reviews »

Rating: 3
by: Golnaz, CA Reviewed: 02/04/2010
A HIT! But I would make some changes...
Qty of ingredients yields WAY more than 2 lbs of mushrooms can hold. I was not a huge fan of this recipe. Texture was great, from the stuffing to the baked mushrooms. Appearance of the finished product was wonderful (see picture above). Big beef with this recipe: couldn’t taste the sausage; spinach and dill overpowered the dish (used 1/4 cup of dill). I would use less of both (especially dill). BUT I took this dish to work and the plate was empty QUICK and it received many compliments.
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