Stuffed Portobello Mushrooms


  • 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 2 cups shredded Italian cheese blend, divided
  • ½ cup ricotta cheese
  • 2green 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

  • 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.

  • Cook's Tip:

    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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