Recipe from Lisa@The Cutting Edge of Ordinary
Special thanks to Jillian O'Connor for her Nonna's Stuffed Mushroom Recipe
3 - 6oz packages of portobello mushrooms
10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 cup of ground linguica, (uncooked)
1 egg, lightly beaten
1/3 cup panko or Italian style bread crumbs
3 tablespoons freshly grated pecorino romano cheese
3 tablespoons freshly grated parmesan cheese
Shredded mozzarella for topping
Olive oil for brushing on top
Remove the stem from the mushroom and clean with a damp paper towel to remove any dirt. Place on a parchment or foil lined sheet pan.
Add the spinach to a large bowl, breaking it up a bit so you don’t have clumps. Add in the linguica and breadcrumbs. Mix until combined. Add in the pecorino romano and parmesan cheese and stir to combine. Beat the egg slightly and add to bowl. Give it one more good stir. Before stuffing, brush the tops of the mushrooms with olive oil. Stuff each mushroom with the mixture. Put a good amount in each mushroom. I used a teaspoon and really packed the stuffing into the mushroom and then piled it up and used my hand to mound it on top. Sprinkle each one with a bit of mozzarella. Bake at 375 for 25 min or until cheese is hot and bubbly!