Frugal Foods, Happy Stomachs: Stuffed Mushrooms

Posted by Ashley Copperstone

Recently, I discovered that my so-called best friend and housemate hates mushrooms. Her response to my inquiry as to why was simply that she had never tried one before. This did not go over well with me, considering my ritual consumption of a Portobello mushroom at least three times a week. I also consider trying things at least once to be fairly important, so since then I have sneakily been plotting away, trying to figure out how to introduce my friend to the glory that is the mushroom. 

As I expected, this recipe not only got her to try mushrooms, but had her asking for more. Stuffed mushrooms are pretty much my favorite dish, regardless of additions and preferences. They are warm, filling and, like take-out, somehow get even better with time.

Stuffed Mushrooms:

? 4 sweet Italian sausages, de-cased

? 1 onion, chopped ? 3 cloves of garlic, crushed

? 1 bundle or bag of spinach ? ? bag of frozen peas, defrosted 

? ? cup of tomato sauce

? Pinch of basil

? Pinch of oregano

? Salt and pepper to taste

? ? cup of grated cheese

? ? cup of breadcrumbs

? 4-6 Portobellos, washed and drizzled in olive oil

Step 1: Preheat oven to 350

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