Spinach and Sausage Stuffed Mushrooms

Spinach and Sausage Stuffed Mushrooms
Makes:
12
Prep Time:
15
minutes
Total Time:
35
minutes
based on 31 reviews
7
Spinach and Sausage Stuffed Mushrooms have an amazing flavor combination that you'll enjoy. Parmesan cheese adds some extra dimension to this baked dish. Serve as an appetizer or lighter main course. Great for entertaining, too.

In this recipe:

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Ingredients:

  • 1 package (12 oz.) STOUFFER'S Spinach Souffle, defrost according to package directions
  • 2 tablespoons butter or margarine
  • 3 tablespoons chopped onion
  • 3/4 cup water
  • 2 1/3 cups herb seasoned stuffing (not crouton style)
  • 8 ounces bulk Italian sausage; cooked, drained and crumbled
  • 1/4 cup grated Parmesan cheese, plus additional for garnish
  • 2 1/2 pounds whole white mushrooms, stems removed

Directions:

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.

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

BAKE in preheated 400°F. oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.


Reviews:

Review This Recipe

SPINACH & SAUSAGE SUFFED MUSHROOMS

 Star(s)

KATHLEEN KASSOVER from TEANECK, NJ

I tasted these initially at a bridal party where the hostess was known to be fabulous cook. She gave me the recipe on the back of the carton of spinach souffle and there are none better. It has to be Stouffers Spinach Souffle and I use sage sausage. I also scoop out the shrooms with a mellon baller and double the mixture making it a day or two ahead then fill them at the last minute. They are addictive.

Read More Reviews

Review This Recipe
  •  Star(s)

    love new foods

    Teresa Hargrove from Alamogordo, NM

    Everytime I am invited to a dinner party I am asked to bring this, I use it some times on portabela mushrooms and serve as a meal.

  •  Star(s)

    So - ooo Good

    B. Baumer from Geneva, IL

    These are one of the best stuffed mushroom recipes I've ever had. People love them. Makes a big batch. I freeze the left over stuffing for later use.

  •  Star(s)

    YUM

    Wilma from New Palestine, IN

    I thought all was lost when I misplaced my recipe for these wonderful mushrooms. No others I have tried compare to these. Thank you Stouffer's for the souffle, the recipe and this website.

  •  Star(s)

    Best Stuffed Mushrooms Ever!

    Dawn from York, PA

    These stuffed mushrooms are the best ever! They are a family favorite and requested at every holiday meal! Thanks Stouffer's!

  •  Star(s)

    A great item for entertaining!

    Julie Kath from Cranbury, NJ

    I have used this recipe many times and it is always a hit. I agree that the spinach souffle is alittle hard to find but when I see it I buy several. It is easy to make, although it looks impressive and it is a favorite for both winter and summer parties.

  •  Star(s)

    A favorite for years

    Amanda B from Kansas

    This recipe has been a standy by for many years - and always requested. The hardest part is finding the SS. When I do, I buy several. If you saute your mushrooms in a little butter for a new minutes before, they won't be dry-looking after you bake them. They butter adds a sheen and they taste that much better!

  •  Star(s)

    SPINACH & SAUSAGE SUFFED MUSHROOMS

    KATHLEEN KASSOVER from TEANECK, NJ

    I tasted these initially at a bridal party where the hostess was known to be fabulous cook. She gave me the recipe on the back of the carton of spinach souffle and there are none better. It has to be Stouffers Spinach Souffle and I use sage sausage. I also scoop out the shrooms with a mellon baller and double the mixture making it a day or two ahead then fill them at the last minute. They are addictive.

  •  Star(s)

    Outstanding

    PJ Janowitz from Hialeah, FL

    Simple, delicious and nutritious. Look forward to trying them vegetarian.

  •  Star(s)

    Holiday favorite

    Teresa from Alamogordo, NM

    Every year family and friends request that I make this for special occasions. It my sure way to get invited to any get together.

  •  Star(s)

    Stuffed Spinach/Mushroons

    Marion from Sugar Land, Texas

    This an easy and great recipe.....Thank You! Stouffers

  •  Star(s)

    AWESOME APPETIZER!

    Robin Huff from shinnston, wv

    MY FRIENDS DEMAND THIS ONE WHENEVER I OFFER TO MAKE ANY SORT OF MEAL. EASY, TASTY AND UNFORGETTABLE! BEST PART? YOU CAN JUST EAT PLAIN WHATEVER OF THE STUFFING MIXTURE IS LEFT! WITH OR WITHOUT THE MUSHROOMS...IT'S THAT GOOD!

  •  Star(s)

    Favorite appetizers

    Steven Mitchell from De Soto, IL

    These are so easy to make that I do them all the time and get rave reviews for them. My in-laws always ask if I'll bring the stuffed mushrooms to any of the parties. I do a holiday dinner for my church group every year and they LOVE them...as a matter of fact they made me print out the recipe and give it to them!! I am about to try a batch that is part sausage and part vegetarian (w/out the sausage)..we'll see what happens!!

  •  Star(s)

    Very complimentary appetizer

    Amy Jones from Anchorage, Alaska

    The only labor intensive part is scooping out the stems from the mushrooms. Once this is complete, you're home free. I've used these mushrooms for birthdays, super-bowl parties, and holidays. They work equally well in a casual and formal atmosphere. Make a double batch - they go fast!

  •  Star(s)

    One of My Favorites

    Shayla from Dallas, Texas

    This is such an easy recipe. My family loves these stuff mushrooms and now beg me to make them for every family gathering.

  •  Star(s)

    Every Appetizers Dream

    Kate from Charleston , SC

    These little bites are so good that I always make more than I need because they go so fast! I subsituted the plain white for portobello mushrooms and it took the taste to a whole new level. I never thought creamed spinach could be so tasty!

  •  Star(s)

    ABSOLUTELY THE BEST APPETIZER

    T. Williamson from Lake Havasu City, AZ

    This is one of the best recipes I have ever tried. It has been the hit of the party every time. Thank you for sharing this awesome recipe. Try it....You will love it!!

  •  Star(s)

    Delicious

    Alissa from

    These are very very good. They're also very easy. I made them and didn't mess it up, and I'm only thirteen. :)

  •  Star(s)

    Envy of all your friends

    PJ from Birmingham, AL

    Everyone will think you are a culinary genious, but all you have to do is follow these directions. I usually have plenty of extra stuffing left over - use it to stuff a pork tenderloin or chicken - or freeze it for next time.

  •  Star(s)

    A MUST!!

    Jenn English from Mansfield, OH

    These are the best stuffed mushrooms I've made. I have to double the recipe and they are always gone within minutes. This is a staple at all our family get togethers! It's a must have recipe!!

  •  Star(s)

    Yummy!

    Erin Faery from Spring,Texas

    My friend Jeanine served these at a friends Bridal Shower! They were awesome! She just sent me this website and now I am going to make them for my Superbowl Party!!! Thanks!

  •  Star(s)

    A big hit

    sue from vermont

    I made these for an appetizer at Thanksgiving and they were gobbled up(no pun intended) very quickly. They were requested again for our Christmas brunch as well!

  •  Star(s)

    Mushrooms

    Carolyn Bruce from Antioch, IL

    I first tried this receipe for a Halloween party in 2001. Since then I've used it several times and it's always a winner! It's fairly easy and the flavor gets raves. I intend to use it again for my holiday gathering this year(2003). People don't get tired of it. I almost panicked when I couldn't find my copy of the recipe, Thank God for web sites!

  •  Star(s)

    Delicious stuffed mushrooms

    margaret from michigan

    This is a real winner. I make them for all our get-togethers and they disappear like magic. I don't use sausage, but chop up the stems and add them to the filling mixture. You won't be disappointed.

  •  Star(s)

    Absolutely the best!!

    Erma Pierce from Westerville OH

    Excellent! I've made this upteen times! I lost the recipe and was relieved to find it here! I'm watching fat (had bypass surgery) so I leave the sausage out. I cut up the mushroom stems and use them instead of the sausage. I also use reduced fat parm. cheese. Absolutely wonderful! If you haven't tried them, you're missing out!

  •  Star(s)

    Great for vegetarians, too!

    corryn cummins from chicago

    These stuffed mushrooms were exquisite! A favorite meal for me and my boyfriend. Since I am a vegetarian and he is not, we made half with the sausage and half without. They turned out wonderfully. It was an easy meal for the two of us!

  •  Star(s)

    Yum yum yum!

    cindy spudelly from kansas city, kansas

    I love mushrooms, but these in particular really hit the spot.

  •  Star(s)

    Good

    Lea from College Station, TX

    These stuffed mushrooms were delicious. However, they were a little challenging to make.

  •  Star(s)

    Excellent

    Sandra D. from New Rochelle, NY

    I never liked mushrooms but I made these for Christmas dinner for my family. I decided to try the mixture without the mushroom and it was fabulous!

  •  Star(s)

    Stay away. . . . they're MINE!

    Kelly Lloyd from Nashville, TN

    FanTASTic! I've not made them yet but wouldn't let anyone else NEAR the buffet after I'd had my qst taste! I'm so glad it was this easy to share the recipe! Thanks!

  •  Star(s)

    Easy and Delicious

    Carolyn Kimball from Phenix City, AL

    I made these for my husband and sister. They both just raved!

  •  Star(s)

    flavorful mushrooms

    cathy from montesano, wa

    I made these in a large quanity for an anniversary and they were very popular. I will use this recipe again and pass it along. The only change I made was I used canned spinich. I made the stuffing up the day ahead and the little bit of left over was still ready to use the day after the event without losing flavor.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Spinach and Sausage Stuffed Mushrooms

    Ingredients

    • 1 package (12 oz.) STOUFFER'S Spinach Souffle, defrost according to package directions
    • 2 tablespoons butter or margarine
    • 3 tablespoons chopped onion
    • 3/4 cup water
    • 2 1/3 cups herb seasoned stuffing (not crouton style)
    • 8 ounces bulk Italian sausage; cooked, drained and crumbled
    • 1/4 cup grated Parmesan cheese, plus additional for garnish
    • 2 1/2 pounds whole white mushrooms, stems removed

     

    Directions

    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.

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

    BAKE in preheated 400°F. oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.

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