Sunday, October 9, 2011

Recipe #132: Stuffed Portobello Mushrooms

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...


  • 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)


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

No comments:

Post a Comment