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I made these for a Wild Game feed and they got pretty good results.

30 large Italian Brown or White Button mushrooms
1 lb of wild game sausage, breakfast or italian style
16 oz of Cream Cheese
2 oz of Spinach, thawed
2T of Red Pepper Flakes if you use breakfast sausage or more if you like them spicy
2T of Italian seasoning, or fresh parsley, oregano, and basil
Shredded cheese for topping (mozzarella, parmesan, asiago, romano mix works well)


Remove stems and chop finely, set tops aside, brown sausage and add chopped mushroom stems to soak up flavors.

In a large bowl add cream cheese, spinach, seasonings and mix together, then add hot browned sausage mushroom mix and stir together.

Use a spoon to mound mix into mushroom caps and put them into a pan. Sprinkle cheese mix on top after they are stuffed. I like to let the stuffed mushrooms rest in the fridge for about an hour before cooking, you could let them rest up to about 6 hours.

Bake uncovered in oven at 325 degrees for 40 minutes. Serve warm.
 
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