It's no secret that I love a good 'shroom and these babies are fabulous! We decided that they taste like creamed spinach with sausage. Yum. So without further ado...
Start with some nice big portobellos, give em a good clean and scrap the gills out of the inside
4 portobello mushrooms, washed and gills removed
1 lb. hot italian sausage
10 oz. frozen spinach, defrosted
4 oz. low fat cream cheese
1/2 cup of low fat sour cream
1/2 cup of parmesan cheese
1/2 cup of bread crumbs
Preheat over to 350 degrees
Brown and crumble sausage.
Meanwhile, add cream cheese and sour cream to spinach and mix well. Once the sausage is cooked, add to the spinach mixture and mix well. Add the parmesan cheese and mix well. Fill the mushrooms with the spinach mixture and top with bread crumbs.
Bake for 20-25 minutes or until the mushrooms are cooked and the bread crumbs are slightly brown.