#sooogoooood

[phoenix6536]

- this was by far the most moist chicken I've ever had - #sooogoooood #delicious #dinnerdate @tonishae.xx #sointimate (at Gunnedah Hotel) https://www.instagram.com/p/B1BNxS2H_xM/?igshid=3f3mco85nqdg

[idontevenknowfrfr]

nutella is too bomb.

[tootsandkakes-blog-blog]

Sweet Sausage, Spinach and Parmigiano Stuffed Mushrooms

It is official…Christmas music is on the radio which means everyone should be prepared for the wave of holiday parties to come. If you read this blog religiously, which you should, you should already have a decent amount of appetizers under your belt. But nonetheless, here is another extremely tasty one! The challenge is to not eat the stuffing by itself, but try and save it for the inside of the mushroom because it is THAT good! However, if you were as lucky as us you will have some stuffing leftover to do with whatever you please!

Ingredients:

Note: you will need a food processor.

Olive oil, for sauteing

Salt and Pepper

3 packages (about 24) gourmet stuffing mushrooms, cleaned and stems removed (reserve 20 stems)

1 lb. ground sweet italian sausage

20 mushroom stems

4 cloves garlic, chopped

1 rib of celery and leafy top, chopped

1/2 small onion, chopped

1/2 small red bell pepper, chopped

1 (10-oz) box chopped frozen spinach, defrosted and liquid drained

3 slices white bread, toasted and buttered, chopped into small dice

1/2 cup grated Parmigiano cheese

Preheat oven to 500 degrees.

Heat olive oil in large skillet to medium high heat. Quickly saute mushroom caps (5-7 minutes), turn once and season with salt and pepper. Remove caps from heat and place on wire rack, cap side up to let juices drain before stuffing.

Now for the stuffing, add a dash more of olive oil to skillet and add italian sausage. Brown and crumble until almost cooked through.

While sausage is browning, pulse together mushroom stems, garlic cloves, celery, onion and red bell pepper in a food processor. Once sausage is browned add mixture to saute pan with sausage and cook 3-5 minutes more.

Once veggies are softened add dry spinach to sausage and veggie mixture in saute pan. When spinach is fully incorporated add diced bread mixture and cheese. Fold mixture until bread is moistened and cheese is melted, this should only take a few minutes.

Flip mushroom caps up on a baking sheet and proceed to fill with as much stuffing mixture as you can. Try not to burn your fingers! Top caps with an extra sprinkle of parmigiano cheese if you have any left!

Place caps in oven and reduce heat to 450 degrees. Let bake for 6-8 minutes or until cheese on top is melted. Serve nice and hot!

Love and fancy party dresses,

Toots and Kakes

Recipe adapted from Rachel Ray's sausage stuffed mushrooms on foodnetwork.com