Knife, Stovetop, Frying pan, Oven, Sheet Tray
Preheat the oven to 375°F. Clean the mushrooms with a damp paper-towel. Carefully remove & finely chop the stems. Transfer the mushroom caps to a parchment lined sheet tray. Drizzle with olive oil. Season with salt & pepper. Roast in the oven for 10 min.
Meanwhile, prepare the stuffing! Heat a drizzle of oil on a pan over medium-high heat. Add the chopped mushroom stems, frozen spinach & grated garlic. Stir & cook until most of the moisture is evaporated, about 3-5 min.
Add in the ground sausage. Brown the meat, breaking it up with a spatula, for about 3-5 min. Season with salt & pepper. Stir it all together then transfer the mix to large heat-proof bowl to cool slightly.
In a small bowl, combine panko & grated parmesan cheese.
Remove the roasted mushrooms from the oven & flip them so the cavity side is facing up.
In the bowl with the sausage mix, add in cream cheese & half of the panko mixture. Mix it all together until well-combined.
Stuff each mushroom with a scoop of the creamy mixture. Top with a sprinkle of the remaining panko mixture. Spritz each mushroom with some cooking spray or a drizzle of olive oil then roast in the oven for 12-15 min until the mushrooms are fork tender & golden on top. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Marcy's Stuffed Mushrooms" contains 459 Energy, 36 g of Fat, 17 g of Carbohydrates, 19 g of Protein, 3 g of Fiber.