JOHNNY CARINO’S STUFFED MUSHROOMS

1/8 cup Chopped Garlic
4 cups Chopped Spinach
2/3 cup Diced Red Onion
2/3 cup Shredded Asiago Cheese
1/2 cup Romano Cheese
1/4 cup Shredded Parmesan Cheese
1 tsp Black Ground Pepper
1 1/2 Tbsp. Sauté Spice (equal parts salt, pepper, and garlic salt)
1 cup Seasoned Bread Crumbs
1/2 cup Easy Eggs
Large Mushroom Caps - Stem Removed

GARNISH:
4 oz. Lemon Basil Cream Sauce
1/8 cup diced Roma tomatoes
1 Tbsp. Fresh Basil, Julienne
1 Tbsp. Parmesan Parsley mix

PREPARATION:
1. In a large metal mixing bowl, combine ingredients, except the mushroom caps.

2. Fold together all ingredients well, until mixture begins to form into a single mass.

3. Place approximately 1 1/2 tablespoons of mixtures into each cap.
4. Place stuffed mushrooms caps on sheet pan stuffing side up

5. Bake in oven for 10 minutes at 375 degrees, remove and cool immediately.

6. Ladle heated Cream Sauce over mushrooms.

7. Top with diced Roma Tomatoes and sprinkle with fresh Basil strips.

8. Garnish with parmesan parsley mix and basil.

YIELD approximately 65 each