Sausage and Gorgonzola Stuffed Mushrooms

• 12 whole Cremini Mushrooms
• 1 whole Italian Chicken Sausage Link, Casing Removed
• 5 ounces, weight Baby Spinach
• 1/4 teaspoons Dried Thyme
• 1/4 teaspoons Kosher Salt
• 18 teaspoons Black Pepper
• 18 teaspoons Garlic Powder
• 13 cups Gorgonzola Cheese, Crumbled
• 2 Tablespoons Panko Breadcrumbs, Divided
• Olive Oil Or Cooking Spray, For Mushrooms

1. Preheat oven to 400 F then line a large rimmed baking sheet with foil and spray it with cooking spray.
2. Wipe the dirt from the mushrooms with a damp paper towel and remove the stems.
3. Spray the mushroom caps with cooking spray or rub them with a little olive oil.
4. Place the mushroom caps on the prepared baking sheet and set aside.
5. In a small skillet over medium high heat, cook and crumble the sausage.
6. Remove the cooked sausage from the skillet and place it in a medium sized bowl.
7. Add the spinach to the skillet and cook it until it is wilted.
8. Remove the spinach from the skillet to a plate and let it cool.
9. Once the spinach is cool squeeze out all of the excess liquid then add it to the bowl with the sausage.
10. Add all the remaining ingredients (except reserve half of the breadcrumbs for the topping) into the sausage and spinach mixture.
11. Combine all of the ingredients together with a fork then spoon about a teaspoon of the mixture into each mushroom cap.
12. Sprinkle the stuffed mushrooms with the remaining panko breadcrumbs.
13. Bake the mushrooms for 15 minutes or until the cheese has started to melt and they are golden on top.

cremini mushrooms, italian chicken sausage, spinach, thyme, kosher salt, black pepper, garlic, gorgonzola cheese, breadcrumbs, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sausage-and-gorgonzola-stuffed-mushrooms/ (may not work)