Do you ever get a craving for mushrooms? Basically anything with mushrooms at all? That’s how I have been feeling lately. These Sausage & Spinach Stuffed Mushrooms Are perfect as a snack, appetizer, or even a meal if you eat a whole dozen of them.
These have that awesome mushroom heartiness to them, and they’re stuffed with Italian sausage. With a little extra kick with garlic and red pepper flakes, these pop a lot of flavor for a one to two bite nibble. The spinach cuts the meat and adds a little bit more veggie to it, but you can add a vegetable of your choice (finely chopped) if you want.
The best part of this recipe, is you can premake 95% of it! Stuff the mushrooms with everything EXCEPT the bread toppings, and you can put it in the fridge until you’re ready to cook and serve.
The breadcrumb mixture is so simple, and so easy. Adding the spices allows for a contrasting flavor profile to the rest of the filling, and the olive oil prevents the crumbs from drying out or burning. Instead, you’re left with a beautiful crunch on top of your tasty morsel of Sausage & Spinach Stuffed Mushrooms.
Sausage & Spinach Stuffed Mushrooms
Ingredients
- 2 1/2 Tbsp. Olive oil, divided
- 24 Small Mushrooms
- 1/2 lb. Italian sausage
- 1/2 tsp. Red chili flakes
- 3 Cloves Garlic, minced
- 1 Cup Spinach
- 1/2 Cup Mozzarella cheese, grated
- 1/2 Cup Panko Crumbs
- 1 1/2 tsp. Italian seasoning
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with foil. Remove stems from mushrooms and place mushroom caps in a bowl. Drizzle with 1 Tbsp. olive oil and coat with hands. Set aside.
- In a skillet, add 1 Tbsp. olive oil over medium heat. Add sausage, chili flakes, and garlic. Cook, stirring occasionally for about 3 minutes, until sausage is cooked through. Add spinach, remove from heat, and stir until spinach is wilted.
- Place mushrooms on baking sheet and place about 1 tsp of mozzarella cheese in the bottom of each. Carefully place a heaping spoonful of the sausage/spinach mixture on top of the cheese. *At this point, you may cover with foil and refrigerate for up to 2 days. Either immediately, or at the time you would like to serve them, continue on to the following step.
- In a small bowl, combine panko, salt and pepper, italian seasoning and 1/2 tbsp. of olive oil. Mix until well combined. Top each mushroom with bread crumb mixture.
- Place mushrooms in preheated oven and cook for 10-15 minutes, until the bread crumbs are golden brown, and the sausage is heated throughly. Serve immediately.
