• 12servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (12-ounce) package Spinach Souffle, defrost according to package directions

  2. 2 tablespoons butter or margarine

  3. 3 tablespoons chopped onion

  4. 3/4 cup water

  5. 2 1/3 cups herb seasoned stuffing (not crouton style)

  6. 8 ounces bulk Italian sausage; cooked, drained and crumbled

  7. 1/4 cup freshly grated Parmesan cheese, plus additional for garnish

  8. 2 1/2 pounds whole white mushrooms, stems removed

Instructions Jump to Ingredients ↑

  1. Melt butter in medium saucepan; add onion and cook until translucent. Add water; heat to boiling. Remove pan from heat. Add herb-seasoned stuffing; stir until moistened. Stir in Spinach Soufflé, cooked sausage and 1/4 cup Parmesan cheese.

  2. Arrange mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.

  3. Bake in preheated 400°F (205°C). oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.


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