Sandra Lee's Sausage Stuffed Mushrooms

Dec. 18, 2008— -- Sandra Lee shares some of her favorite recipes just in time for the holidays. Check out two of her other recipes below.

Click here for Sandra Lee's Spicy Molasses Glazed Ham Recipe.

Click here for a recipe for Sweet Potato Cheesecake Bars.

Need even more recipes? Check out the "GMA" recipe archive.

Prep 25 minutes

Bake 15 minutes

Makes 28 servings

Ingredients

Nonstick cooking spray, Pam®

28 large white button mushrooms (each about 2 inches in diameter)

1 tablespoon extra virgin olive oil, Bertolli®

1 Hot Italian Links, Johnsonville®

2 teaspoons Greek seasoning, McCormick®

1/2 teaspoon salt

1 package (10-ounce) frozen chopped spinach, cooked and well drained, Birds Eye®

1 jar (4-ounce) chopped pimiento, drained, Dromedary®

1/3 cup shredded Romano cheese, DiGiorno®

2 eggs, lightly beaten

Directions

1. Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop the mushroom stems; set aside.

2. In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese and eggs; stir to combine.

3. Stuff each mushroom with about 2 tablespoons of the sausage mixture, pressing firmly into the mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).

Copyright © 2008 Sandra Lee Semi-Homemade Fast-Fix Family Favorites