1/2 pound sweet Italian sausage links, casings removed
2 Tbsp butter
1 small onion, minced
3/4 cup water
2 1/3 cups packaged herb stuffing mix
1/4 cup Parmesan
1 package frozen spinach souffle, thawed
melted butter
additional Parmesan
Instructions
Preheat oven to 400; spray large baking dish with non-stick spray; if using Portobellos, remove stems and scrape gills; spray mushrooms with non-stick spray.
In skillet over medium high heat, cook sausage until cooked through; remove to paper towels to drain; chop finely; wipe skillet clean; heat butter and sauted onion until soft, if using stuffing mushrooms, add chopped stems and cook until liquid is evaporated; add water and heat to boiling; remove from heat.
Add stuffing and mix until well moistened; add souffle, sausage and Parmesan; stir until well combined; stuff mushrooms and brush with melted butter; top with additional Parmesan.
Bake 20 minutes, until mushrooms are tender and tops are lightly browned.
Originally Submitted
3/20/2010
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