Spinach-Stuffed Mushrooms

Spinach-Stuffed Mushrooms:032: 2 tablespoons butter 3 tablespoons onion -- chopped 1 cup heavy cream 2 1/2 cups herb-seasoned stuffing cubes 8 ounces sausage -- cooked and crumbled 10 ounces frozen spinach 1/3 cup parmesan cheese -- grated 3 pounds mushroom caps -- stems removed

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  1. #1
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    Thumbs up Spinach-Stuffed Mushrooms

    Spinach-Stuffed Mushrooms:032:
    2 tablespoons butter
    3 tablespoons onion -- chopped
    1 cup heavy cream
    2 1/2 cups herb-seasoned stuffing cubes
    8 ounces sausage -- cooked and crumbled
    10 ounces frozen spinach
    1/3 cup parmesan cheese -- grated
    3 pounds mushroom caps -- stems removed
    tablespoons butter
    3 tablespoons chopped onion
    1 cup heavy cream
    2 1/2 cups herb seasoned stuffing
    8 ounces sausage (cooked, drained and crumbled)
    10 ounces frozen chopped spinach
    1/3 cup grated Parmesan cheese
    2 to 3 pounds whole white mushrooms, stems removed
    Melt butter in medium saucepan, add onion and cook until translucent. Add cream and heat until almost boiling.
    Add herb seasoned stuffing, stir until moistened. At this point the mixture will be stiff and difficult to stir. Stir in spinach, cooked sausage and Parmesan cheese. Mix well. Arrange mushrooms on baking sheet, fill generously with spinach mixture. At this point the mushrooms can be frozen or cooked. To cook the fresh mushrooms, preheat oven to 400 degrees and bake for 10 to 15 minutes.

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