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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Jimmy Dean

Jimmy Dean

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

Isabel
24

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
22

Sarah

12/23/2010

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

Ashley
19

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.

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