Stuffed Portobello Mushrooms

24 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

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

Ingredients

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
1/2 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 (optional)

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Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
202 cal
10%

Fat
14.9 g
23%

Carbs
8.2 g
3%

Based on a 2,000 calorie diet

Reviews (24)

Rate This Recipe

Ashley

Dec. 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...." See more"

Sarah

Dec. 23, 2010

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

Isabel

Feb. 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 ..." See moremushroom because they were big. 1 of them filled each of us so they are very filling."

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