Sausage Spinach Stuffed Mushrooms

Serves 30



  • 16 oz pork sausage, cooked, crumbled and drained
  • 16 oz large fresh mushrooms
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • ¼ cup grated Parmesan cheese
  • 1 tsp olive oil
  • 1 Tbsp Italian-style bread crumbs

      • Preheat oven to 350˚F. Remove stems from mushrooms and discard or reserve for another use. Place mushrooms rounded side down in lightly greased baking dish.
      • In a large bowl, combine cooked sausage, spinach, Parmesan cheese and olive oil. Stir until well combined.
      • Stuff sausage mixture into mushroom caps and sprinkle with bread crumbs.
      • Bake 30 minutes or until topping is brown and bubbly.
        • Nutrition Information:

            Serving Size: 1 mushroom cap
              Calories: 35
                Protein: 3g
                  Carbs: 1g
                    Fiber: 0g
                      Net Carbs: 1g