This amazing stuffed mushroom recipe is easy to make a head of time, and fill when you are ready to serve them. These are so flavorful with sausage, mushroom, thyme, sage, garlic amd more.
Begin my prepping the mushrooms but removing the stems and cleaning the mushrooms with a slightly damp rag. Finely chop the mushroom stems to add to your mixture. Set is all aside.
Brown your sausage in a large skillet. Once
Once it has browned turn the span on low heat, add your garlic, thyme, sage, chopped mushroom stems and stir in.
Add your bread and spinach and stir until the spinach cooks down.
Next, add the cream cheese cheese in small pieces and stri as it melts into the mixture.
Turn the oven off and stir in the parmesan cheese.
Let it sit while you prepare your mushrooms. If you have not made stuffed mushrooms before, here is a little secret. Put your mushroom caps in the oven for about 10 minutes on 350. They will begin to fill with liquid. Flip them over and drain out the liquid. This will prevent your stuffing from getting soggy from excess moisture.
Once you have drained the moisture you can fill them with stuffing.
Fill each mushroom with about 1 tbsp of filling, more if you want. I like to compress it into a ball before putting it on, so that it all stays in the mushroom.
Bake in the oven for about 5-8 minutes, or unitl they are heated through. I like to sprinkle a but of fresh parmesan cheese to the top and broil it for just about 1 minute.
Serve them immediately.
You can store the filling in the fridge for a couple days and make your stuffed mushrooms when it is covenient.