Romano Recipe

Time30m

Serves2

Sauteed with shallots, shiitake mushrooms and topped with imported prosciutto, spinach and provolone cheese.

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Ingredients

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1
Prepare the Ingredients
Finely chop the shallots and slice the shiitake mushrooms. Tear the prosciutto into smaller pieces and rinse the spinach.
2
Sauté Shallots and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Next, add the sliced shiitake mushrooms and cook until they are tender and slightly browned, about 5-6 minutes.
3
Add Spinach
Add the rinsed spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and black pepper.
4
Combine with Romano Cheese
Lower the heat and add the Romano cheese to the skillet, stirring gently until the cheese melts and combines with the vegetables.
5
Add Prosciutto
Top the mixture with the torn pieces of prosciutto and allow it to warm through for another 1-2 minutes.
6
Serve
Serve the sautéed Romano mixture immediately, garnished with additional cheese if desired.