Looking for an easy appetizer/side dish that serves the masses? Then this sausage stuffed mushroom dish is just for you! Plus, you’re almost guaranteed to have leftover stuffing to make amazinggggg mushroom pinwheels! Bonus recipe included. 
Put on some music and get going in the kitchen – a little sauteing, chopping, mixing and stuffing. These mushrooms will be ready in no time!
To start, you’ll chop up the mushroom stems, brown the sausage and saute the onion/garlic/spinach. In the end, all stuffing ingredients go into a large mixing bowl. Have fun snacking taste testing as you go, I know I did!
Once the stuffing is perfect, pour some marsala wine in the bottom of two baking dishes. This will prevent the mushrooms from sticking/burning. Plus, the wine soaks into the mushrooms making them extra delicious!
If you happen to have extra mozzarella laying around, rip off little pieces and add them to the tops of the mushrooms. I can never resist extra cheese!
And finally, enjoy! You’ll likely have extra stuffing, and if you do… I highly recommend making mushroom pinwheels! They’re super easy to make, plus they keep well in the fridge for a few days.
This is a large quantity recipe since I usually bring these mushrooms to a party or Thanksgiving dinner. So feel free to cut it in half to serve a normal sized family.
- 3 packages white mushrooms
- 1 package hot sausage, casing removed
- Butter
- 1 teaspoon olive oil
- 1 large vidalia (sweet) onion, chopped
- Salt and pepper
- 5 cloves of garlic, minced
- 10 ounces frozen chopped spinach, defrosted and squeezed dry
- 3 slices bread, crumbled
- 8 ounces mozzarella, shredded
- 3 sprigs parsley, stems removed and roughly chopped
- Marsala wine
- Leftover stuffing
- 1 package crescent roll dough
- Clean the mushrooms - rinse the dirt off and pop off the stems. Chop half of the stems.
- In a large pan over medium heat, add the sausage. Break it up with a spatula/wooden spoon and cook until browned. Remove sausage from pan and let cool in a large mixing bowl.
- In the same pan, add the olive olive and "pad" of butter. Saute the onion until it's translucent. Season with salt and pepper.
- Add the garlic and stir until fragrant (~30 seconds). Add the spinach, stir well. Cook for 2 minutes, then add mixture to the large mixing bowl.
- Let the onion/garlic/spinach mixture cool for about 10 minutes, then add the crumbled bread, shredded mozzarella, chopped parsley and chopped mushrooms stems. Mix well, adding salt and pepper to taste.
- Preheat oven to 350 F degrees. In two baking dishes, pour the marsala wine until the bottoms are lightly covered (will prevent sticking and burning).
- Use a spoon to stuff each mushroom cap with the filling. If you have extra mozzarella, place a bit on top of each mushroom. Reserve any leftover filling for the pinwheel recipe below.
- Bake for 25 minutes, or until the cheesy is bubbly on top.
- Preheat oven to 350 F degrees.
- Roll out the crescent roll dough, pinching together the seams to create one piece.
- Evenly spread the leftover mushroom filling on the dough.
- Using both hands, carefully roll the dough into a pinwheel. Start on one end and lightly squeeze as you go, trying to pinch the seams together (note: it's OK if it gets messy, just try to keep it together as best as you can).
- Use a serrated knife to cut the large pinwheel log into 1/2" slices. Place them on a non-stick baking sheet.
- Bake for 11-13 minutes, or until golden brown.
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