Instructions

1. Preheat oven to 325 degrees F.
2. Carefully remove stems from all the mushrooms. Finely chop the mushrooms stems and set aside.{HINT!!! To the mushrooms caps themselves, thinly slice the bottom to give yourself a “steady base” for the mushroom. This will help it not fall over when you stuff them.}
3. Heat a large saute pan to medium high heat.
4. Add grape seed oil and shallots. Sauté until translucent, about 2-3 minutes. Add in garlic. Sauté for 30 seconds, stirring the entire time.
5. Add in chopped up mushrooms stems. Saute for 3 minutes, stirring throughout.
6. 接下来,向锅中加入香肠。炒炒is browned, about 5-6 minutes, breaking up sausage into small pieces with a wooden spoon the entire time.
7. Once sausage is browned add in oregano, parsley and fresh spinach. Stir to mix and saute until spinach is wilted down. Remove from heat.
8. Add sausage mixture to a small bowl along with cream cheese. Using a spatula mix everything together. Set aside.
9. On a baking sheet, line up prepared mushrooms (with the hole facing up).
10. Using a small spoon, stuffed each mushroom with the filling. (depending on the size of your mushrooms you may need to add more to use up the remaining filling)
11. Bake for 40 minutes, until slightly browned.
12. Remove from oven top each mushrooms with tiny amounts of mozzarella cheese.
13. Garnish with chives.
14. Serve warm!