Spinach and Sausage Stuffed Mushrooms

📝 Ingredients

• 1 link spicy Italian turkey sausage (casing removed)
• 10 ounces baby portabello mushrooms (stems removed and reserved)
• 3 cups fresh spinach (chopped)
• 1 garlic clove (minced)
• 3 tablespoons cream cheese (softened)
• 1/2 cup gruyere cheese (shredded)
• 3 tablespoons fresh parsley (chopped)
• 2 tablespoons plain breadcrumbs
• Olive oil spray
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat the oven to 425 degrees F.
2. 2Spray a sheet pan with olive oil spray, and place the mushroom caps onto the pan with the stem side facing up.
3. 3Roast the mushrooms for 10-15 minutes, until the caps fill with liquid. Then turn them over, spilling the liquid onto the sheet pan. Cook the mushrooms for another 10 minutes, until the liquid evaporates.
4. 4Remove the mushrooms for the oven and set aside while you make your filling.
5. 5To make the filling, saute the turkey sausage in a non-stick pan, until the sausage is browned and cooked through. Remove the cooked sausage from the pan and set it aside to cool.
6. 6In the same pan, saute the minced garlic clove and spinach, until the spinach is wilted and the liquid has evaporated from the pan. Remove the cooked spinach and garlic from the pan and set it aside to cool.
7. 7Finally, finely chop up the reserved mushroom stems and saute them, until they're browned and cooked through.
8. 8Combine the sausage, spinach, mushroom stems, cream cheese, gruyere, parsley and 1 tablespoon of breadcrumbs in a bowl, and stir to combine. Check the mixture for seasoning, and season with salt and pepper to taste.
9. 9Stuff the mushrooms with a heaping spoonful of the filling, depending on how big they are, you'll use varying amounts of filling per mushroom. Sprinkle the mushrooms with the remaining breadcrumbs.
10. 10Switch the oven to broil and broil the mushrooms at 375 F for 5-7 minutes, or until the breadcrumbs are golden brown.