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)
- Preheat oven to 350°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.
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)