Stuffed Portobello Mushrooms
1 package Premium Pork Regular Sausage
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.