Put them out at my family Christmas dinner and they will be devoured in a flash. And it doesn’t matter what way you stuff them – seafood, sausage, brie & cranberries – I’d be hard pressed to find a leftover stuffed mushroom on my holiday spread.
While they may be a little time intensive in the upfront, they are quick to pop in the oven when the time is right. And I know my LG Gas Range with True Convection will cook them perfectly every time. Even though it’s not required, I like to use the powerful broil feature on my gas range to melt and brown the cheese on top right before serving – it helps to seal in all that flavour!
These sausage & spinach stuffed mushrooms are flavourful, hearty, and best served hot! Overflowing with spicy Italian sausage and topped with delicious Parmesan cheese, I guarantee these mushrooms will be the star of your Christmas party!
Spicy Sausage & Spinach Stuffed Mushrooms
Nothing gathers the family around the appetizer table like these stuffed mushrooms. Spicy Italian sausage is cooked and blended with cream cheese and fresh spinach in this easy 5 ingredient recipe! But watch out, they might be devoured before you even have a chance to grab one!
- 8-10 white or brown “stuffer” mushrooms
- 3 large spicy Italian sausages
- 1 cup fresh spinach leaves, stem trimmed/removed
- 1/2 cup cream cheese
- 1/2 cup grated Parmesan cheese
- Preheat oven to 375.
- Remove the stem from the mushrooms. Once all stems are removed finely chop them.
- Remove the sausage from the casing. Use a knife to cut a slit lengthwise, pull open and push sausage out.
- In a large non-stick pan over medium-high heat, add chopped mushroom stems and the sausage that has been removed from the casing. Using a spatula, blend the mushrooms into the sausage while breaking it up into crumbles. Sauté 6-8 minutes, or until sausage is cooked through.
- Lower heat to medium, and in the same pan add the spinach over the sausage-mushroom mixture. Allow steam to wilt the spinach before stirring, approx. 1-2 minutes. Stir until spinach is evenly distributed and completely wilted.
- Add cream cheese to pan. Allow it to soften before thoroughly mixing into the sausage and spinach. Remove from heat.
- Using a spoon, fill each mushroom cap with sausage-spinach mixture. Place each cap on a parchment-lined baking try. Sprinkle with Parmesan cheese.
- Bake mushrooms in oven for 20-25 minutes, or until mushrooms have softened and cheese is melted. If desired, broil the mushrooms on high for an additional 2-3 minutes to brown the cheese on top. Serve hot.