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Stuffed mushrooms

Stuffed Mushroom Caps

Kids are headed back to school tomorrow after the break and life will get back to a somewhat normal routine. Things in our house are a little unorganized at the moment, and probably will be until we move in a few weeks.
I had my parents over for dinner last night because my mom headed to Africa today. She's going to Africa for 10 days to observe gorillas in the wild!! What can I say, my mom is always up for an adventure, and loves to travel.
Anyway, so my parents came over and I served these mushrooms to them before our meal. My dad said they were the best things he had ever eaten.

12 baby portobello mushrooms
Olive oil
1 pound sweet Italian sausage
3 cups spinach
1/2 onion, chopped
1 egg, lightly beaten
Salt and pepper
Garlic powder
Stems of the mushrooms, chopped finely
3 cloves minced garlic

1. Preheat oven to 400.
2. Now remove the stems of the mushrooms and scoop out the center for better stuffing.
3. Place mushroom caps on a baking sheet and lightly drizzle with olive oil.
4. Now bake for 10 minutes, flip them and bake on the other side for 5 minutes.
5. In a skillet start to brown the mushroom stems ,onion, garlic, and sausage in olive oil.Season with salt and pepper and garlic powder.
6. Reduce heat and add fresh spinach. Once spinach cooks down a little turn heat off.
7. Once removed from the heat add the egg and mix
8. Stuff each mushroom with meat mixture and any left over mixture place in a small ramekin.
9. Place on baking sheet and bake for 10 minutes.

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2 Responses to Stuffed mushrooms

  1. I saved this recipe in my files, I like this and we know Greg has good taste so that was a great testimony .

  2. Natasha says:

    What is the calorie/carb count for these, if you happen to know?

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