Spinach And Sausage Stuffed Mushrooms

• 1 package stouffer frozen spinach souffle, defrosted
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons chopped onions
• 1 clove garlic, crushed
• 3/4 cup water or 3/4 cup chicken broth
• 2 1/3 cups herb stuffing mix (not crouton style)
• 1/2 lb bulk sausage, thoroughly cooked,drained and crumbled (I use breakfast sausage)
• 1/4 cup parmesan cheese, plus additional for garnish
• 2 1/2 - 3 lbs whole white mushrooms, stems removed and chopped

1. Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
2. Add water (or broth); heat to boiling.
3. Remove pan from heat.
4. Add stuffing mix and stir until moistened.
5. Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
6. Stir well.
7. Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
8. Sprinkle with additional parmesan cheese.
9. Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
10. Enjoy.

butter, onions, clove garlic, water, herb stuffing mix, sausage, parmesan cheese, white mushrooms

Taken from www.food.com/recipe/spinach-and-sausage-stuffed-mushrooms-40567 (may not work)