Big Joe’s Big Stuffed Mushrooms

By jtoro_318

Ingredients

• 3 tablespoons olive oil
• 24 large white button mushrooms, stemmed (finely chop stems and set aside)
• 1 pound sweet Italian sausage, removed from casing
• 1/2 small onion, finely chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 small jar pimentos, drained and finely chopped
• 1 box frozen spinach, thawed and squeezed dry
• 1/2 cup Italian-style bread crumbs
• 1/2 cup grated Romano cheese

Details

Adapted from nj1015.com

Preparation

Step 1

Preheat oven to 450 degrees. In a large sauté pan add 1 ½ tablespoons of oil to pan over med-high eat. Cook mushrooms with caps down first and cook until golden brown. Flip caps over and brown that side.
Remove caps and set aside (caps down) on a non-stick baking sheet. Wipe pan, add small amount of oil and heat over medium-high heat. Add sausage to pan while breaking it up into small pieces and cook for about 4 minutes.
Add onions, chopped mushroom stems, celery, garlic and pimentos and cook for another 4 minutes. Add spinach and cook for another 2 minutes.
Remove pan from heat, add breadcrumbs and cheese stirring them together.
Scoop mixture with a spoon to fill mushroom caps on baking sheet. Cook stuffed caps in oven for about 7 minutes until mushroom cap is crisp and stuffing is hard. Place on platter.
Serves about 8 – 10.