Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

33
Jimmy Dean 0

"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

  • Cook

  • Ready In

  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.
Tips & Tricks
Stuffed and Rolled Pork Tenderloin

See how to make pork tenderloin stuffed with herbs, garlic, and currants.

Stuffed Zucchini

Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.

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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Isabel
2/4/2011

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 portobollo mushroom because they were big. 1 of them filled each of us so they are very filling.

Sarah
12/23/2010

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

Ashley
12/28/2010

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.