A savory sausage filling that not only taste great in mushrooms but in many other stuff-able savories such as tomatoes, phyllo dough, jalapenos, or even oysters.
20 mins
20 mins
Serves 15
1 lb. | Owens Italian Roll Sausage |
1 lb. | Owens Savory Sage Roll Sausage |
1 box | frozen chopped spinach, thawed and well drained (10 oz) |
1/2 cup | Italian bread crumbs |
5 oz. | shredded Italian three cheese |
50 | mushroom caps |
1 | Preheat oven to 375F. |
2 | In a large skillet, cook and crumble sausage until brown. Remove and place in large mixing bowl. |
3 | Squeeze liquid out of spinach. |
4 | Mix in the sausage mixture the spinach, bread crumbs, and half of the cheese, blend well. |
5 | Lightly spray baking sheet with cooking spray. |
6 | Form ball and place in cleaned mushroom caps. |
7 | Top the stuffed mushrooms with the remaining cheese blend. |
8 | Place mushroom caps on baking sheet. Bake for 15-20 minutes or until the mushrooms are tender. |
Calories | 310 |
Total Fat | 24 g |
Saturated Fat | 9 g |
Cholesterol | 35 mg |
Sodium | 550 mg |
Total Carbs | 7 g |
Dietary Fiber | 1 g |
Protein | 24 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.