10ouncesLa Terra Fina Cheesy Artichoke Dipor similar cream cheese based dip
¼cupshredded Parmesan cheese
Preheat oven to 425° F. Pull stems from cremini mushrooms and set aside.
Place caps on a foil-lined baking sheet open side up and lightly spray with oil. Bake 10 minutes, rotate and drain liquid. Bake 5-7 minutes more until tender and remove from oven.
While mushrooms are baking: Finely chop mushrooms stems and onion. Set aside.
Cook mild Italian sausage in a large non-stick pan over medium-high heat until browned, breaking up meat as is cooks.
Stir in chopped mushrooms stems and onion, reduce to medium heat and cook 5-7 minutes more until tender.
Stir in spinach and cook 1-2 minutes more. Remove from heat and cool slightly.
In a large bowl, mix together sausage mixture with cheese dip.
Rotate mushrooms caps so the openings are facing up. Fill with a heaping mound of the mixture and sprinkle with shredded Parmesan cheese. Bake 5-7 minutes until heated through and cheese is melted. Serve immediately.
Use large cremini mushroom as they will shrink significantly once cooked.
Pre-bake mushrooms caps till tender and to draw out liquids.
Be sure to cook the Italian sausage ahead of time and break up into small pieces. Mild spiciness works best for flavor.
Cook chopped mushrooms stems and onions into sausage until tender and to reduce liquids.
Since mushrooms shrink when cooked, you’ll have extra stuffing mixture leftover. This would be great served with toasted bread as an additional appetizer for your party.