Bits Of Whimsy's Stuffed Mushrooms
Ingredients:
Large or medium mushroom caps
1/4 cup grated Romano cheese
15 oz. tub ricotta cheese
4 large crushed garlic cloves
10 oz frozen spinach, thawed with water squeezed out
Juice of 1/2 lemon
1 lb Italian sausage (I use hot, you can use mild)
1/2 tsp. oregano
1 egg  
salt and pepper
Monterey Jack cheese

Par boil the mushrooms and slice the bottoms flat so they will sit.  Remove the sausage from its casing and fry until browned.  If the pieces are too big cut them smaller with a scissors.  Mix with the drained spinach, ricotta, garlic, lemon juice, Romano cheese, salt, pepper and oregano.  Stir in the beaten egg.  Stuff the mushroom caps and cover each with a small square of Monterey Jack cheese.  Place in oven until hot.  This tastes better if you make the stuffing the day before.

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