submitted by Diane

• 1/2 lb. lamb breakfast sausage, cooked & crumbled
• 2 Tbl. butter
• 3 Tbl. chopped onion
• 3/4 cup water
• 2 1/3 cup herb seasoned stuffing
• 1 pkg. Stouffer's frozen Spinach Souffle', defrosted
• 1/4 cup grated parmesan cheese, plus additional for garnish
• 2 to 3 lbs. whole white mushrooms (fresh)

Melt butter in a saucepan. Add onion and cook till translucent. Add water, heat to boiling. Remove pan from heat. Add herb seasoned stuffing and stir until moistened.

Stir in spinach souffle', cooked sausage, and 1/4 cup parmesan cheese. Stir well.

Remove mushroom stems and arrange caps on a baking sheet. Fill with spinach mixture, and sprinkle with additional parmesan cheese.

Bake in preheated 400 degree oven for 10 - 15 minutes, or until cheese turns golden.