Recipe of the Week!

Sunday evenings we spend with the boys parents, either up at their house or now up at the lake with them. This is something that the boy has always done is have Sunday dinners with his parents and I started tagging along after he got his first mobilization orders last September. It is a nice tradition, a nice way to wind down the weekend and a great way to start the week. His mom always makes something fabulous for dinner, and of course it is always hard for me to go empty handed so we will usually bring a bottle of wine and sometimes dessert, or dinner or an appetizer, just depends on. Well this week, after going to the farmers market where they had these fabulous looking mushrooms, I decided to make stuffed mushrooms for an appetizers. After we got done running some errands and doing some planting I set out to find a recipe. I couldn't find just one that I really liked, so I wound up combining a few and creating my own. Here is what I came up with.

Stuffed Mushrooms

1 pkg frozen chopped spinach
3 garlic cloves, minced
1/2 onion, minced
2 T. butter
1 pkg. sausage (any kind would probably do, I used breakfast sausage)
1 C. shredded mozzarella cheese
1/2 C. parmesan shredded
salt and pepper to taste
2 pkgs. white button mushrooms, stems removed and reserved.

Preheat oven to 350 degrees. Spray cookie sheet with baking spray and place mushrooms stem side up on sheet. Finely chop reserved stems. Saute stems, onion and garlic in butter, about 8 to 10 minutes. Run spinach under hot water in fine strainer to thaw. Squeeze out excess water. Mix together in a medium mixing bowl, spinach, sausage, cheeses, mushroom mixture and salt and pepper. Fill mushroom caps with mixture using a teaspoon. Bake in preheated oven for 20-25 minutes. Serve warm.