Stuffed Mushrooms

Stuffed Mushrooms


  • 28 large white button mushrooms

  • 1 tablespoon extra-virgin olive oil

  • 1 pound spicy pork sausage

  • 2 teaspoons Greek seasoning

  • 1/2 teaspoon salt

  • 1(10 ounce) package  frozen chopped spinach cooked and well drained

  • 1 (4 ounce) jar  chopped pimiento drained

  • 1/3 cup shredded Romano cheese

  • 2 eggs lightly beaten


  1. Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems and finely chop. Lightly spray mushroom caps inside and out with cooking spray; 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 mixture to bowl and add spinach, pimiento, cheese, and eggs; stir to combine.

  3. Stuff each mushroom with 2 tablespoons of mixture; press firmly. Place stuffed mushrooms on baking sheet. Bake for 15 to 20 minutes.

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