Stuffed Mushrooms

• Preheat oven to 325 degrees.
• Clean mushrooms by wiping with a damp cloth or paper towel.
• Finely chop mushroom stems; set aside.
• Place mushroom caps onto a 9×13-inch baking dish; set aside.
• Drain spinach well, pressing between layers of paper towels to remove excess moisture; set aside.
• In a large non-stick skillet over medium heat, sauté onions, garlic, salt, pepper, thyme, and reserved mushroom stems in oil until onions are softened (approximately 8 to 10 minutes).
• Add wine and continue to cook until wine evaporates, stirring constantly.
• Add drained spinach, stirring until well combined.
• Remove from heat. Transfer to a small mixing bowl; set aside.
• Return skillet to stove and brown sausage over medium heat, breaking up sausage into small pieces with the back of the spoon.
• Drain and discard any excess grease. Add spinach mixture, stirring until well combined.
• Reduce heat to low. Add Mozzarella and ⅓ cup Parmesan cheese, stirring constantly until cheeses are melted. Stir in cracker crumbs; mix well.
• Remove from heat and set stuffing aside to cool for approximately 15 minutes.
• Divide stuffing evenly among mushroom caps.
• Sprinkle with the remaining 2 tablespoons Parmesan cheese.
• Bake uncovered for 35 to 40 minutes.

** If frozen chopped spinach is not available, use frozen leaf spinach, thawed and squeezed dry. Finely chop spinach and proceed with directions.