Sausage Stuffed Mushrooms
|Non stick cooking spray||1 (PAM)|
|White button mushrooms||28 Large (each about 2 inches in diameter)|
|Extra virgin olive oil||1 Tablespoon (Bertolli)|
|Spicy pork sausage||1 Pound (Jimmy Dean)|
|Greek seasoning||2 Teaspoon (McCormick)|
|Frozen chopped spinach||10 Ounce, cooked, well drained (Birds Eye)|
|Pimiento||4 Ounce, drained (1 jar, Dromedary)|
|Shredded romano cheese||1⁄3 Cup (5.33 tbs) (DiGiorno)|
|Eggs||2 , lightly beaten|
1. Preheat oven to 350 degrees F. Lightly spray a 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 the mushroom stems; set aside.
2. In a 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.
3. Stuff each mushroom with about 2 tablespoons of the sausage mixture, pressing firmly into the 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).