Stuffed Mushrooms Florentine

• 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

1. Preheat oven to 375 degrees Fahrenheit.
2. 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.
3. Chop 1/2 of the stems and saute in remaining 2 tablespoons of butter with onion and garlic.
4. Add spinach, cooked sausage, sour cream, salt and pepper to this mixture. Fill mushroom caps and sprinkle with Parmesan cheese.
5. Bake for 20 to 25 minutes or until bubbly.

mushrooms, butter, onion, garlic, water, italian sausage, sour cream, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/stuffed-mushrooms-florentine-148063 (may not work)