Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Ingredients
- 1 , 9.6 ounce
- 2 cups shredded Italian cheese blend , divided
- 0.5 cups ricotta cheese
- 2 greens 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
Instructions
-
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.
Nutrition Facts
Per serving
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