Spinach and Sausage Stuffed Mushrooms

Spinach and Sausage Stuffed Mushrooms

As I mentioned in my Watermelon Salsa post, I recently visited the island of St. Maarten/St. Martin for my anniversary.  I was blown away by the delicious French food all over the island…béchamel, crêpes, gruyère, oh my!  I fell in love with a crêpe from a local bakery/café called Café Atlantico.

They have a crêpe called the Contandina, which features a delicious spinach, mushroom, béchamel and gruyère cheese filling.  Let’s just say I had this thing for breakfast 3 days in a row, and I could literally have this for breakfast every day for the rest of my life and die happy.

Ingredients

  • 1 link spicy Italian turkey sausage, casing removed
  • 10 ounces baby portabello mushrooms, stems removed and reserved
  • 3 cups fresh spinach, chopped
  • 1 garlic clove, minced
  • 3 tablespoons cream cheese, softened
  • ½ cup gruyere cheese, shredded
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons plain breadcrumbs
  • Olive oil spray
  • salt and pepper, to taste
Read the whole recipe on Delish D'Lites