I used this idea as the basis for my own version. Would have given the original recipe more stars, but I found them a little bland. I've made them with both sweet and hot Italian sausage; I prefer the hot, but I like things spicy. I used ricotta cheese instead of cream cheese, and added fresh sauteed garlic and onion, chopped mushroom, a little chopped fresh spinach, wilted, and a scant handfull of Panko breadcrumbs. I used portobello mushroom caps, brushed them with a little evoo, and broiled them cup side down for a few minutes, then patted them dry. I flipped the caps over and stuffed them, sprinkled with a little shredded parm and drizzled with a little butter. Baked at 400 for about 15 minutes, then broiled for a minute ot two, watching closely. Not exactly lo-cal, but delicious!
Was this review helpful?
2 users found this review helpful
I used this idea as the basis for my own version. Would have given the original recipe more...