Sausage Stuffed Mushrooms Recipe
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientOthers
Ingredients
Nonstick cooking spray, Pam®
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil, Bertolli®
1 pound spicy pork sausage, Jimmy Dean®
2 teaspoons Greek seasoning, McCormick®
1⁄2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well drained, Birds Eye®
1 jar (4-ounce) chopped pimiento, drained, Dromedary®
1⁄3 cup shredded Romano cheese, DiGiorno®
2 eggs, 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.
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.
