Recipe: Spinach-Stuffed Mushrooms (using Italian sausage)

SPINACH-STUFFED MUSHROOMS

24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
2 tablespoons olive oil
Salt and ground black pepper
8 ounces bulk hot Italian sausage
1/4 cup finely chopped onion
1/4 cup finely chopped red sweet pepper
1 clove garlic, minced
1 cup fresh spinach, chopped
1/4 cup finely shredded Parmesan cheese
1/4 cup fine dry bread crumbs

Preheat oven to 425 degrees F. Lightly grease a baking sheet.

Lightly rinse mushrooms; pat dry with paper towels. Remove stems and chop; set aside. Place mushroom caps on a prepared baking sheet. Brush caps with oil. Sprinkle with salt and black pepper. Set aside.

In a 12-inch skillet, cook chopped mushroom stems, sausage, onion, sweet pepper and garlic over medium heat until sausage is brown, stirring occasionally. Stir in spinach until wilted. Stir in Parmesan and crumbs. Remove from heat.

Spoon sausage mixture into mushroom caps.

Bake in preheated oven for 10 to 12 minutes or until stuffing is brown and mushrooms are tender.

Makes 24 mushrooms
Source: Anyone Can Cook by Better Homes and Gardens