Super Sausage Stuffed Mushrooms

55 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“These easy and cheesy sausage-stuffed mushrooms are a great appetizer for parties. Make extra if you want some for yourself.” - by Bob Evans®

Ingredients

1 pound Bob Evans® Savory Sage or Italian Sausage Roll
1/2 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
40 small white mushrooms, stems removed

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Metric US

Original recipe yields 10 servings

Directions

Preheat oven to 350 degrees F.
In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat and stir in spinach, bread crumbs and cheese until well combined.
Place mushroom caps on a baking sheet and fill with sausage stuffing. Bake 15-20 minutes or until mushrooms are tender.

Nutrition

Amount Per Serving (10 total)

Calories
178 cal
9%

Fat
13.1 g
20%

Carbs
3.9 g
1%

Based on a 2,000 calorie diet

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Reviews (55)

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Mickey

Nov. 20, 2007

"I made this with hot Italian sausage and mozzarella cheese - no spinach. I also saute chopped garlic and toss the mushroom caps in that, cooks them at the same time. Remove caps and set aside and th..." See moreen when you put the stuffing in them, it only takes a few minutes under the broiler for them to be ready to serve."

Mrs. B

Oct. 12, 2005

"Great appetizer! People that didn't even like mushrooms loved this! I think this recipe calls for A LOT of spinach...maybe a little too much?? After filling the mushroom caps with the mixture, I sp..." See morerinkled them with extra parmesan before putting them in the oven. Yum!"

Mera

Dec. 31, 2007

"I've made these appetizers a few times now and everyone loves them. I have made a few changes: - 1/2 the spinach (too much spinach makes the mushrooms bland) - Added Italian seasoning to the sausag..." See moree while cooking - Added a little garlic powder to the sausage mixture before stuffing I also found that making the stuffing the day before improves the taste and makes it easier to stuff the mushrooms. Of course a little extra cheese on top always helps."

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