Maria's Stuffed Mushrooms (Spinach & Linguica Stuffed Mushrooms)

I always say the best recipes are handed down from generation to generation. You know the recipe must be good if people want to make over and over again, decade after decade. So when I find one, I want to help preserve it.

The reason I started this blog over a decade ago was because I wanted to have something to pass down to my boys. A written history of the food that makes memories in our family. I swear I’m going to try to start looking at getting a cookbook written. It’s something I really need to do.

Until then I’ll help pass down delicious recipes like these. My friend Jillian posted a photo of some stuffed mushrooms that she had made, and I immediately asked her for the recipe. I was so happy when she shared the recipe with me, and even happier when I found out it was from her Nonna Maria.

I know Linguica might not be a sausage that is readily available everywhere, so feel free to substitute your favorite sausage in it’s place.

These are so tasty mushrooms. Thanks Jillian and Nonna Maria. This recipe lives on a little longer.

Maria’s Stuffed Mushrooms
Recipe from Jillian O’Connor’s Nonna Maria
PRINTABLE 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!