stems removed and reserved
ground pork or Italian sausage
frozen chopped spinach
Non-stick cooking spray
Heat oven to 450.
In skillet over medium heat, add oil and mushroom caps, salt and pepper; saute for 5 minutes or until brown and tender. Remove and drain.
In same skillet, add sausage, and cook until brown.
Place reserved mushroom stems, garlic, celery, onion and red pepper in food processor; pulse until finely chopped.
Add vegetable mixture to the skillet with sausage and sauté until tender.
Add chopped spinach, crushed croutons and cheese and cook together for 3-5 minutes.
Fill the mushroom caps with stuffing and place on a baking sheet sprayed with non-stick cooking spray.
Bake 6-8 minutes.