24 large (2 ½-inch diameter) mushrooms
1 (10 oz.) box frozen chopped spinach, thawed **
1 tablespoon olive or vegetable oil
¾ cup chopped onions
2 garlic cloves, finely minced
¼ teaspoon salt
Dash pepper
¼ teaspoon dried thyme leaves
2 tablespoons dry white wine
12 oz. lean pork or turkey sausage (Jimmy Dean’s All Natural Pork Sausage recommended)
1 cup shredded Mozzarella cheese
⅓ cup + 2 tablespoons finely shredded Parmesan cheese
3 tablespoons finely ground gluten-free cracker crumbs (Glutino Original Crackers recommended)

  • 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.

Submit your review
Create your own review
Stuffed Mushrooms
Average rating:  
 0 reviews

Coming Soon…