Sausage, Spinach & Artichoke Stuffed Mushrooms

If you are searching for the ultimate game day appetizer that is easy to prep, packed with flavor, and guaranteed to disappear fast, these Sausage, Spinach and Artichoke Stuffed Mushrooms deliver. Created in partnership with J Squared Eatz and inspired by everyone’s favorite dip and built for sharing, each bite is filled with creamy spinach and artichokes, savory Bianco & Sons Sweet Italian Sausage, and rich garlicky Boursin cheese. They are hearty without being heavy, perfectly portioned for snacking, and ideal for hosting everything from playoff parties to Super Bowl Sunday spreads. Whether you are feeding a crowd or adding a standout dish to your appetizer table, these stuffed mushrooms are a winning play every time.

Prep Time: 10-15 minutes | Cook Time: 25-30 minutes | Total Time: 35-45 minutes
Serves: 4

INGREDIENTS

Stuffed Mushrooms

2 Bianco & Sons Sweet Italian Sausage links, uncased (or Sweet Italian Sausage Meat)
18 medium cremini mushrooms
3 cups baby spinach
1 garlic clove, grated
½ cup French’s crispy fried onions
2 ½ oz Boursin Garlic & Fine Herbs cheese
4 oz canned artichoke hearts, roughly chopped
2 oz grated pecorino cheese
2 TBSP EVOO
Salt and pepper to taste

Extra/Garnish

1 cup water
Grated pecorino
1 TBSP Chopped parsley

METHOD

Cook Bianco & Sons Sausage
1. In a cold pan with 1 TBSP EVOO add 2 Bianco & Sons Sweet Italian Sausage links, uncased and broken into quarter size pieces.
2. Render fat and cook through.
3. Break down with a potato masher into a mince.
4. Remove from pan and reserve for later. Keep residual fat in pan.
Sauté Spinach
1. Add 1 TBSP EVOO to residual sausage fat, bring to medium heat.
2. Add baby spinach into pan. Season with salt and pepper and allow to sweat for 1-2 minutes.
3. Grate garlic clove into pan, mix around for 30-60 seconds until fragrant. Do not burn garlic.
4. Remove from pan, add to a strainer and press out excess liquid. Set aside.
Make Filling
1. Add crispy fried onions to food processor and pulse 3-5 times until crumbled. Reserve.
2. Add cooked sausage, ½ of the crispy fried onions, sauteed spinach, Boursin cheese, artichokes, pecorino and salt and pepper to food processor. Pulse until evenly combined and smooth.
3. Transfer the filling to a piping bag (or a zip-top bag with the corner snipped) or use a tablespoon to fill.
Stuff Mushrooms
1. Pre-heat oven to 375F degrees.
2. Remove the stem of each mushroom and discard (or save in freezer to make a stock).
3. Stuff each mushroom with about 1 TBSP of filling, using a piping bag or tablespoon measuring spoon.
4. Add stuffed mushrooms onto a sheet pan, equally spacing them out.
5. Top each mushroom with remaining crumbled crispy fried onions and grate pecorino over the top.
6. Add 1 cup of water to bottom of pan (Pro Tip: add pan to oven rack first to avoid spillage).
7. Bake for 25-30 minutes until mushrooms are tender.