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Portobello Stuffed With Ricotta and Sausage Recipe

Portobello Stuffed With Ricotta and Sausage Recipe

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Portobello Stuffed With Ricotta and Sausage

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Ingredients:

Serving

1 large portobello mushroom cap, stem removed
1/4 cup part-skim ricotta cheese
1/2 chicken link sausage , preferably spicy italian variety
1/2 tsp garlic powder
1 tsp oregano

Directions:

Cook the sausage until done. Cut into small chunks.
Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
Sprinkle the garlic powder and oregano over the ricotta.
Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	296.2 Kcal (1240 kJ)
Calories from fat	193.82 Kcal
		% Daily Value*
Total Fat	21.54g	33%
Cholesterol	67.37mg	22%
Sodium	781.86mg	33%
Potassium	203.88mg	4%
Total Carbs	4.9g	2%
Sugars	0.07g	0%
Dietary Fiber	0.57g	2%
Protein	20.23g	40%
Iron	1.2mg	6%
Calcium	192.1mg	19%

Amount Per 100 g
Calories	222.62 Kcal (932 kJ)
Calories from fat	145.67 Kcal
		% Daily Value*
Total Fat	16.19g	33%
Cholesterol	50.63mg	22%
Sodium	587.64mg	33%
Potassium	153.23mg	4%
Total Carbs	3.68g	2%
Sugars	0.05g	0%
Dietary Fiber	0.43g	2%
Protein	15.2g	40%
Iron	0.9mg	6%
Calcium	144.4mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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