Stuffed Portobello Mushrooms

This decadently delightful dish featuring Jimmy Dean® Pork Sausage, succulent mushrooms and ricotta cheese is bound to be the life of any party!


Stuffed Portobello Mushrooms


Prep Time:20 Minutes
Cook Time:10 Minutes


  • 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage, cooked, crumbled, drained
  • 2 cups (8 ounces) shredded Italian cheese blend, divided
  • ½ cup ricotta cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons finely chopped sun-dried tomatoes, rehydrated
  • 12 medium Portobello mushroom caps (4-inch diameter)
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (optional)


  1. Preheat oven to 350°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. Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  3. Bake 10-12 minutes or until mushrooms are tender.

Cook’s Tips:

Prepare using 1 pkg. Jimmy Dean® Original Sausage Crumbles)

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


12 servings (1 stuffed mushroom each))