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Stuffed Portobello Mushrooms

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."

Rate/Review | Read Reviews (23)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 stuffed mushrooms

Ingredients

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
1/2 cup ricotta cheese
2 green 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)

Directions

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

Footnotes

Cook's Tip:
To rehydrate sun-dried tomatoes, place tomatoes in small bowl; cover with warm water. Let stand 5 minutes; drain. Pat dry with paper towels.