To make the filling:
Cook some sausage of your choice until brown. We used an all natural chicken sausage but the deer sausage we have would have been good as well. Remove from pan. In the same pan, saute a medium onion until soft. Add several cloves of garlic and about a pound of fresh torn spinach and allow to wilt. Add sausage back to pan and gently fold in fresh goat cheese, set aside.
I then made a pesto using the sun dried tomatoes from last summer's bounty. I made it with garlic, basil, walnuts, Parmesan cheese and olive oil. (Process ingredients in a blender or food processor.)
The mushrooms were filled, topped with pesto and broiled until hot and bubbly. Enjoy!
We ended up with a lot of extra filling and I thought it would make a great pizza topping. It did! I made a whole wheat crust, topped with sauteed mushrooms, the filling, more goat cheese, the pesto and mozzarella cheese. Probably the best pizza we have ever had!
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