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