This might help. It was posted in our paper and I made it for Christmas. Very good.

Dominick's Spinach Stuffed Mushrooms

1 1/2 tablespoons chicken broth
2 1/2 cups spinach leaves
8 ounces sausages, coarsely chopped
1 teaspoon garlic, minced
1/4 cup ricotta cheese
1/4 cup Romano cheese
1 egg, beaten, divided use
1 pinch salt and pepper
8 mushroom caps, jumbo
2 tablespoons milk
2/3 cup seasoned bread crumbs
1/2 cup oil
1 cup marinara sauce
2 tablespoons Romano cheese

In medium saucepan cook stock and spinach over medium high heat until spinach is wilted, about 5 minutes. Set aside to cool.

Place sausage in medium skillet and cook until no longer pink, remove and drain on paper towels to cool.
Squeeze all liquid out of spinach and chop. Combine with sausage, garlic, ricotta, Romano, half the egg, salt and pepper. Mix thoroughly. Stuff each mushroom with about 1 1/2 tablespoons of mixture.

Make an egg wash out of remaining egg and milk. Dip stuffed caps in wash and roll in breadcrumbs until entire cap is coated. Place on sheet pan and set aside.
Heat oil in large skillet over medium high heat. Place caps in hot oil and cook until golden about 1 to 2 minutes per side.

To serve, ladle sauce on plate, place mushrooms on top and sprinkle with cheese.