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. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
4. 4 Bake 10-12 minutes or until mushrooms are tender.

Nutrition per serving