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Filled with sausage and spinach, whole white mushrooms come alive with flavor.

Spinach and Sausage Stuffed Mushrooms

1 (12-ounce) package STOUFFER'S® Spinach Soufflé, defrost according to package directions
2 tablespoons butter or margarine
3 tablespoons chopped onion
3/4 cup water
2 1/3 cups herb seasoned stuffing (not crouton style)
8 ounces bulk Italian sausage; cooked, drained and crumbled
1/4 cup freshly grated Parmesan cheese, plus additional for garnish
2 1/2 pounds whole white mushrooms, stems removed

1. Melt butter in medium saucepan; add onion and cook until translucent. Add water; heat to boiling. Remove pan from heat. Add herb-seasoned stuffing; stir until moistened. Stir in Spinach Soufflé, cooked sausage and 1/4 cup Parmesan cheese.
2. Arrange mushrooms on baking sheet; fill with spinach mixture, mounding slightly. Sprinkle with additional Parmesan cheese.
3. Bake in preheated 400°F. oven for 10 to 15 minutes or until cheese and mushrooms are lightly browned.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.