STUFFED MUSHROOMS FLORENTINE

Stuffed Mushrooms Florentine image

Provided by Alan in SW Florida

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 lbs fresh mushrooms
1/4 lb butter, melted
1 onion, minced
1 garlic clove, minced
0.5 (10 ounce) package frozen chopped spinach, thawed and squeezed of excess water
1/2 lb mild Italian sausage, cooked and drained (bulk or removed from skin)
1/3 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
4 -6 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 375 degrees Fahrenheit.
Wash mushrooms and remove stems. Dip caps into 6 tablespoons of melted butter and place hollow side up in a buttered 9"x13" glass casserole.
Chop 1/2 of the stems and saute in remaining 2 tablespoons of butter with onion and garlic.
Add spinach, cooked sausage, sour cream, salt and pepper to this mixture. Fill mushroom caps and sprinkle with Parmesan cheese.
Bake for 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 214, Fat 18, SaturatedFat 9.4, Cholesterol 42.5, Sodium 505.7, Carbohydrate 6.2, Fiber 1.5, Sugar 2.3, Protein 8.9