Preheat oven to 350 degrees F.Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
Top with sausage mixture.Drizzle with vinegar, if desired.Sprinkle with remaining shredded cheese.
Bake 10-12 minutes or until mushrooms are tender.
To rehydrate sun-dried tomatoes, place tomatoes in small bowl; cover with warm water.Let stand 5 minutes; drain.Pat dry with paper towels.
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