Italian Sausage, Spinach & Artichoke-Stuffed Mushrooms

A quick and tasty treat that makes a great side the kids will love or appetizer at your next party.​

Recipe Name: Italian Sausage, Spinach & Artichoke-Stuffed Mushrooms​ ​

Ingredients

1 1/2 packages (24 ounces each) Wellsley Farms® Whole Baby Bella Mushrooms, stems removed and finely chopped (about 32 mushrooms)
1/4 cup Wellsley Farms® Unsalted Butter, melted
1 teaspoon ground Wellsley Farms® Mediterranean Sea Salt Grinder
1 teaspoon ground Wellsley Farms® Black Peppercorn Grinder
1/2 pound Wellsley Farms® Sweet Italian Ground Sausage
1/2 cup prepared Wellsley Farms® Spinach & Artichoke Four Cheese Dip
1/4 cup plain panko breadcrumbs
1 teaspoon Wellsley Farms® Crushed Red Pepper
Chopped fresh thyme for garnish (optional)

 

Directions

  1. Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. Place mushroom caps, gill side up, on prepared pans; drizzle with butter, and sprinkle with 1/2 teaspoon each salt and pepper. Bake mushrooms 15 minutes; cool completely. Discard any liquid in mushroom caps and on pan; return mushroom caps, gill side up, to same pans.
     
  2. In large skillet, cook sausage over medium-high heat 5 minutes or until browned, breaking up sausage with side of spoon; transfer to paper towel-lined plate.
     
  3. In same skillet with drippings, cook mushroom stems over medium heat 5 minutes or until tender, stirring occasionally; remove from heat. Stir in dip, breadcrumbs, crushed red pepper, remaining 1/2 teaspoon each salt and pepper, and sausage. Makes about 1 1/2 packed cups dip mixture.
     
  4. Fill mushrooms with dip mixture; bake 10 minutes or until golden brown and heated through. Makes about 32 stuffed mushrooms.
     
  5. Serve stuffed mushrooms garnished with thyme, if desired.