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Spinach & Sausage Stuffed Mushrooms

Makes 20-25 mushrooms
Prep Time: 45 minutes


1 lb. Thumann's sweet Italian sausage
1 lb. stuffing mushrooms
1 package of Stouffer's Spinach Soufflé
1 small onion, finely chopped
1/4 cup Breadcrumbs
2 tbsp. Parmesan cheese


Preheat oven to 425 degrees. Wash stuffing mushrooms thoroughly, remove stems, dry well and set mushrooms aside. Remove Thumann's sweet Italian sausage from the package. Remove the casing from each sausage. Break apart with hands into small pieces, and put into a medium skillet. Cook on medium heat, stirring frequently, while further breaking sausage into small bits. Cook until sausage crisps, about 8 minutes. In the meantime, cook Stouffer's Spinach Soufflé according to package directions. Drain sausage. Add onion, cook until transparent, about 2 minutes. Add entire package of Spinach Soufflé. Stir in breadcrumbs and Parmesan cheese. Remove stuffing mixture from heat.

Arrange clean dry mushrooms stem side (removed) up on a large baking pan. Spoon stuffing mixture by the teaspoon filling into the mushroom caps while neatly packing the stuffing mixture around each mushroom edge. Bake for 20 minutes, until mushrooms are soft. Juice will gather in the bottom of the pan. Add additional Parmesan cheese for garnish if desired. Serve immediately.