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Stuffed Portobello Mushrooms

Reviewed: May 29, 2011
Good stuff! made a few changes that really improved it! We started with uncooked pork sausage (a package of hot and regular....we like alot of meat) Browned the meat with the onions (used both green and white) while cleaning and preparing the mushrooms. Used 4 large caps, 1/2 cup of ricotta and a cup of shredded cheese blend. Filled them up and topped them off with a lil sprinkle of cheese and the balsamic. Cooked about 20 minutes for the mushroom to cook. SO GOOD!!! the balsamic adds such a great flavor!! We used this as a mean instead of a side, which is why we chose the large caps and alot of meat. Forgot the tomatoes so just left them out. Highly recommend this recipe! Especially with my own personal touches = )
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