Sausage 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.
1 package Pork Sausage Rolls: Regular
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)
Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; crumble and drain.
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.