- 1 pound Bob Evans® Savory Sage or Italian Sausage Roll
- 1/2 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 40 small white mushrooms, stems removed
- Preheat oven to 350 degrees F.
- In large skillet over medium heat, crumble and cook sausage until browned. Remove from heat and stir in spinach, bread crumbs and cheese until well combined.
- Place mushroom caps on a baking sheet and fill with sausage stuffing. Bake 15-20 minutes or until mushrooms are tender.