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.

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Stuffed Mushrooms
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