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Categories:
cremini mushrooms Italian chicken sausage spinach thyme kosher salt black pepper garlic Gorgonzola cheese breadcrumbs olive oil
Viewed: 1 - Published at: 8 years agoIngredients
- 12 whole Cremini Mushrooms
- 1 whole Italian Chicken Sausage Link, Casing Removed
- 5 ounces, weight Baby Spinach
- 1/4 teaspoons Dried Thyme
- 1/4 teaspoons Kosher Salt
- 18 teaspoons Black Pepper
- 18 teaspoons Garlic Powder
- 13 cups Gorgonzola Cheese, Crumbled
- 2 Tablespoons Panko Breadcrumbs, Divided
- Olive Oil Or Cooking Spray, For Mushrooms
Method
- Preheat oven to 400 F then line a large rimmed baking sheet with foil and spray it with cooking spray.
- Wipe the dirt from the mushrooms with a damp paper towel and remove the stems.
- Spray the mushroom caps with cooking spray or rub them with a little olive oil.
- Place the mushroom caps on the prepared baking sheet and set aside.
- In a small skillet over medium high heat, cook and crumble the sausage.
- Remove the cooked sausage from the skillet and place it in a medium sized bowl.
- Add the spinach to the skillet and cook it until it is wilted.
- Remove the spinach from the skillet to a plate and let it cool.
- Once the spinach is cool squeeze out all of the excess liquid then add it to the bowl with the sausage.
- Add all the remaining ingredients (except reserve half of the breadcrumbs for the topping) into the sausage and spinach mixture.
- Combine all of the ingredients together with a fork then spoon about a teaspoon of the mixture into each mushroom cap.
- Sprinkle the stuffed mushrooms with the remaining panko breadcrumbs.
- Bake the mushrooms for 15 minutes or until the cheese has started to melt and they are golden on top.
