9 large mushrooms with stems removed
1 dinner-size honey garlic sausage (I used leftovers from last night's bbq)
handful of baby spinach, chopped
several leaves fresh sage, finely chopped
1 shallot, chopped
2 cloves garlic, chopped
freshly grated parm, 1-2 handfuls
1-2 tbsp olive oil
1. Heat oil in frying pan on medium heat. Chop mushroom stems (I used 7 of the 9 stems). Add onion and garlic to pan, and saute until soft and translucent. Add chopped mushroom stems and cook until soft.
2. Reduce heat to medium low. Add spinach to pan. When spinach is wilted, add chopped sage and cook 1-2 minutes.
3. Remove from heat and stir in the cheese. (You can add s+p if you want, but mine was quite tasty without it!)
4. Drop spoonfuls of mixture into mushroom cavities. Bake at 350F for 25 minutes or until desired doneness is reached. Enjoy!