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These are my go-to anytime we have company coming over. Everyone loves these, even the people that don't think they like mushrooms (blasphemy). The fact that they are ridiculously easy and I almost always have the ingredients on hand doesn't hurt either.
Stuffed mushrooms are a crowd favorite and they usually look like a lot of work. The good news is these couldn't be easier and there's no fussing with a laundry list of ingredients. Now, you can always spruce it up a little bit and add some parmesan in the mix and on top, but to be honest, there's plenty of great flavor without it. I'm telling you, it's all in that Jimmy Dean hot sausage...that ingredient is a game changer.
You can prep the filling and stuff the mushrooms ahead of time even and just bake right before or when people arrive. They are perfect for you next impromptu gathering, shower, or holiday feast. Serve them up as an appetizer or yummy side dish and I guarantee you won't have leftovers. May want to taste-test one before people show up so you're guaranteed to get one!
Ingredients
1 16oz package of Jimmy Dean Hot Sausage
1 8oz package of Baby Portabella Mushrooms
1 8oz package of reduced fat cream cheese
2-3 large handfuls of baby spinach
Directions
Preheat oven to 400 degrees.
In a large pan, brown the sausage over medium heat. While sausage is cooking, wipe off mushrooms with a damp towel and remove stems.
Once sausage has browned, remove to a paper-towel lined plate to drain. Remove excess grease from the pan. Return sausage to pan over medium-low heat and add spinach. Cover and cook until spinach is wilted. Add cream cheese. Stir until cheese is melted and well-combined with sausage and spinach.
Spray a baking sheet with nonstick cooking spray. Place mushrooms stem side up on baking sheet. Place heaping spoonfuls of the sausage mixture into each mushroom. Bake 20 minutes or until tops are golden and starting to crisp.
Spinach and Sausage Stuffed Mushrooms
ingredients:
- 1 16oz package of Jimmy Dean Hot Sausage
- 1 8oz package of Baby Portabella Mushrooms
- 1 8oz package of reduced fat cream cheese
- 2-3 large handfuls of baby spinach
instructions:
How to cook Spinach and Sausage Stuffed Mushrooms
- Preheat oven to 400 degrees.
- In a large pan, brown the sausage over medium heat. While sausage is cooking, wipe off mushrooms with a damp towel and remove stems.
- Once sausage has browned, remove to a paper-towel lined plate to drain. Remove excess grease from the pan. Return sausage to pan over medium-low heat and add spinach. Cover and cook until spinach is wilted. Add cream cheese. Stir until cheese is melted and well-combined with sausage and spinach.
- Spray a baking sheet with nonstick cooking spray. Place mushrooms stem side up on baking sheet. Place heaping spoonfuls of the sausage mixture into each mushroom. Bake 20 minutes or until tops are golden and starting to crisp.