Sausage Stuffed Mushrooms

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Why I Love This Recipe

This is a variation of my mother's stuffed mushroom recipe. You can simplify this recipe and make it creamier by just using sausage, cream cheese and mushroom caps- but I prefer a bit more flavor with the additional ingredients

Ingredients You'll Need

3 tbsp cooking sherry (not the sweet kind!)
24 large mushroom caps, stems removed and dry
Salt and pepper
3/4 pound bulk Italian sausage
4 cloves garlic, chopped
1/2 small onion, chopped
1/2 a 10 oz box of chopped frozen spinach, defrosted and squeezed dry
2 tbsp rosemary
1 brick of cream cheese
1/3 cup grated Parmigiano or Romano
Red pepper flakes (optional)


Preheat oven to 400 degrees.

Heat a large skillet over medium high heat. Add sausage to the hot skillet. Brown and crumble sausage into small pieces until fully cooked. In a food processor, mix all ingredients except spinach. Chop in food processor but make sure it is still chunky. Remove from food processor and mix in dry spinach.

Transfer caps to a non-stick or pyrex pan- top down.

Fill caps with stuffing using a small scoop or large spoon. Top each mushroom with parmesan and pour in sherry to the base of the pan. Place caps in hot oven and bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

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