A restaurant-worthy appetizer stuffed with spinach, hot Italian sausage, garlic, onion, and a hint of heat, baked until golden brown.
These are AWESOME. I threw them together as an experiment for Thanksgiving, and they turned out way better than expected.
Healthy Spinach & Sausage Stuffed Mushrooms
3/4 pound hot italian sausage, removed from the casing
1/2 cup chopped onions
1 cup spinach
2 cloves of garlic, minced
up to 1/4 cup Greek yogurt
pack of whole mushrooms
red pepper flakes
salt and pepper
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add onions, garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- Cook sausage until no longer pink. Add in spinach and wilt for a minute.
- Combine onions, garlic, mushroom stems, sausage, and spinach in a medium bowl. Season with red pepper flakes, salt, and pepper to taste. Add small amounts of Greek yogurt until mixture binds together. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.