Spinach, artichoke, and sausage stuffed mushrooms

Spinach artichoke & sausage Stuffed portabellas


  • 4 chicken sausage-cut up into small pieces
  • 3-4 portabellas or small white mushrooms
  • 3 ounces of cream cheese
  • 1-2 tsp of garlic
  • 1  bag of fresh spinach- I actually added more spinach. It depends how much you want. You can substitute frozen or canned
  •  ½ cup of cut up artichokes or artichoke pesto- I used a jar from Trader Joe’s
  • ½ cup of cheddar cheese, feta, or parmesan – optional 


  1. Preheat your oven to 350 degrees.  Scoop out the stems and inside of the mushrooms. Place them   on a lined baking sheet and cook for about 5-8 minutes to soften them. 
  2. In a sprayed large skillet, cook your sausage pieces and garlic on medium heat. Add in the spinach, cream cheese, and artichokes until combined.  
  3. Stuff each mushroom until filled, sprinkle with cheese if you want. Cook for about 8 more minutes. 

*Note~ you will have leftover stuffing. It’s good to eat on its own or freeze for another time.