Sausage-Stuffed Portobello Mushrooms

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

appetizeramerican

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 12

Nutritional Information

Calories:202 kcal

Carbohydrate:8 g

Cholesterol:30 mg

Fat:15 g

Dietary Fiber:2 g

Protein:11 g

Saturated Fat:6 g

Sodium:287 mg

Sugar:3 g

Unsaturated Fat:0 g

Ingredients

1 9.6 ounce package Jimmy Dean® Original Hearty Pork Sausage Crumbles

2 cups shredded Italian cheese blend, divided

0.5 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

Instructions

Step 1
Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
Step 2
Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
Step 3
Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
Step 4
Bake 10-12 minutes or until mushrooms are tender.

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