Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

30 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  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

Adjust Servings

Original recipe yields 12 stuffed mushrooms

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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 (30)

Rate This Recipe
Isabel
23

Isabel

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
21

Sarah

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

Ashley
19

Ashley

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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 8.2 g
  • 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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