Quick to prep, quick to cook, and definitely delicious! Next time I'll maybe put them on a wire rack over a pan so they're not sitting in all the juices, but I didn't mind too much regardless...
Ingredients
- 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles (I used 9oz breakfast sausage because I couldn't find this, browned and crumbled)
- 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
- 4 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.
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