6 Portabello Mushroom caps
1 cup onion -- diced fine
3 stalks celery -- chopped fine
16 baby carrots -- chopped fine
2 tablespoons butter
16 ounces chicken broth
1 pound sausage
2 cups stuffing cubes
16 ounces spinach, frozen
1 cup parmesan cheese -- fresh, grated

Thaw frozen spinach and press dry.

Wipe the mushroom caps with damp cloth to clean, remove the stems and chop
finely. Lightly coat the cap with oilve oil and place in a large pan. Cook
at 325 for approximately 20 minutes, turning once.

In a skillet, brown the sausage and drain, reserving drippings. Add butter
to the skillet and saute the onion, celery, carrots and mushroom stems until
tender, adding sausage drippings if dry. Add chicken broth and heat to
almost boiling.

Add sausage, spinach and stuffing cubes, stir. Add parmesan cheese and stir
well.

Add a heaping portion to each mushroom cap. Return to oven and bake until
lightly browned.

To freeze: Cool and flash freeze. Store in zippered freezer bag.

To heat and serve: Microwave: Place on a microwavable plate, heat on 50%
power for approximately 5 minutes until warmed through, checking often. Oven:
Heat in preheated oven until warm through and through.