Shelly's Recipe

BREADED STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1 1/2 tbsp chicken broth
2 1/2 cups spinach leaves
8 oz sausage, coarsely chopped
1 tsp garlic, minced
1/4 cup ricotta and Romano cheese
1 egg, beaten, divided
Pinch salt and pepper
8 jumbo mushroom caps
2 tbsp milk
2/3 cup seasoned bread crumbs
1/2 cup oil
1 cup marinara sauce
2 tbsp Romano cheese

In a saucepan, cook stock and spinach until spinach is wilted, about 5 minutes. Set aside to cool. Place sausage in a skillet and cook until no longer pink. Remove and drain on paper towels to cool. Squeeze out liquid in spinach and chop. Combine with sausage, next 3 ingredients, 1/2 the egg and salt and pepper. Mix thoroughly. Stuff each cap with 2 tbsp mixture.

Make an egg wash out of remaining egg and milk. Dip stuffed caps in wash and roll in bread crumbs until cap is coated. Place on sheet pan and set aside. Heat oil in a large skillet. Place caps in oil and cook until golden about 1-2 minutes per side. To serve, sauce the plate, place mushrooms on top and sprinkle with cheese.