Stuffed Portobello Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser. Ingredients:
1 (9.6 ounce) package jimmy dean® original hearty pork sausage crumbles |
2 cups shredded italian cheese blend, divided |
1/2 cup ricotta cheese |
2 green onions, thinly sliced |
3 tablespoons finely chopped sun-dried tomatoes, rehydrated |
12 medium portobello mushroom caps |
2 tablespoons olive oil |
3 tablespoons balsamic vinegar (optional) |
Directions:
1. Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. Bake 10-12 minutes or until mushrooms are tender.
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