Christine's Spinach and Sausage Stuffed Mushrooms

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Ingredients
  

  • 16 oz. whole baby bella mushrooms
  • 1 lb. ground hot sausage
  • 10 oz. frozen spinach thawed and drained
  • 8 oz. cream cheese
  • ½ cup grated parmesan
  • 2 tsp. Garlic powder
  • 1 tsp onion powder
  • ½ tsp. Ground black pepper
  • Optional: 1 tbsp fresh sage chopped
  • Optional: 1 tbsp fresh thyme chopped
  • Can use dried sage and thyme too, just use ½ tsp instead of 1 tbsp

Instructions
 

Make the filling:

  • Cook your sausage over medium heat in a large skillet. Drain excess fat.
  • While your sausage is cooking, squeeze out as much excess moisture from the spinach as possible.
  • In a medium sized bowl, combine the sausage, spinach, cream cheese, parmesan, garlic powder, onion powder, black pepper, and optional sage/thyme. With a rubber spatula mix together until fully combined.
  • Refrigerate mix until ready to use.

Cooking the mushrooms

  • Preheat the grill to 275 degrees F.
  • Wash the mushroom caps thoroughly and lay on paper towels to dry.
  • Using a butter knife, stuff the mushrooms with the filling. You can shape the filling into a small dome on top of each mushroom.
  • When the grill is at temp, arrange the stuffed mushrooms directly on the grill grate.
  • Let the mushrooms cook for about 30 minutes. The mushrooms should be shrunken down due to loss of moisture, and the filling should be hot.
  • Take mushrooms off the grill and serve immediately.