Shelly's Recipe

Sausage and Spinach Stuffed Mushrooms

Category: Stuffed Mushrooms

Nonstick cooking spray
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil
1 pound Johnsonville Hot Italian Links
2 teaspoons Greek seasoning
1/2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well drained
1 jar (4-ounce) chopped pimiento, drained
1/3 cup shredded Romano cheese
2 eggs, lightly beaten

Preheat oven to 350. Lightly spray baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop mushroom stems; set aside.

In large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine.

Stuff each mushroom with about 2 tablespoons sausage mixture, pressing firmly into mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).