Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

33

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

Ingredients

30 m {{adjustedServings}} servings 202 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • 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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Reviews

33
  1. 41 Ratings

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My husband and I loved it. I just changed 2 things. I changed the sausage to be spicy pork sausage and I did not add bacon because I forgot to buy it. It came out great. I also just used 5 porto...

These were very easy and great!!! You do need to cook longer than 10 minutes!

Very flavorful. Next time I will either buy less mushrooms, or make more stuffing as the recipe doesnt make enough for 12 mushrooms. I also had to cook them longer than 10 minutes.