Stuffed Mushrooms

Sausage Stuffed Mushrooms

1 mild Italian sausage link 1 piece of bread Oil Garlic powder Onion powder Italian seasoning 1/2 a sweet onion finely minced 1 clove of garlic minced 1 tablespoon of Feta 1 tablespoon of Mascarpone 1 tablespoon Gruyere  1/8 cup of thawed chopped spinach  1/4 cup chicken broth 1 container of large button mushrooms Salt and pepper 
 Gently rinse the button mushrooms and pull the stems from the caps (they should pop right out), then mince up the stems and set aside 
Brush the piece of bread with oil, then season with salt, pepper, onion powder, garlic powder, and italian seasoning then broil until browned, remove and let cool 
Heat a skillet over medium high heat with 1 tablespoon of butter 
Remove the sausage from it's casings and crumbled into the pan, as it cooks break it into crumb sized pieces with your slotted spoon or by crushing it with a whisk 
Saute the minced mushroom stems, garlic, and onion with the sausage until translucent 
Mix in the feta and mascarpone and stir until melted and incorporated thoroughly 
Crumble the piece of bread into the skillet 
Add the spinach and mix well, season with salt and pepper, then add the chicken broth and stir until the chicken broth is absorbed completely 
Mix the Gruyere cheese into the mix and turn off the skillet 
 Spoon the filling into the mushroom caps and place in a well greased cookie sheet 
Drizzle lightly with olive oil Bake at 350 for about 20 minutes (keep an eye on it, though, to make sure they don't over cook. Every oven heats differently) 
Enjoy!