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DELICIOUSLY SIMPLE RECIPES.

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

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These decadently delightful appetizers featuring Jimmy Dean® Hearty Pork Sausage Crumbles, succulent mushrooms and ricotta cheese are bound to be the life of any party!

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Ingredients

  • 1 pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 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 (3 ½-4 inch diameter)
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (optional)

Directions

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

Yield:

Makes: 12 servings (1 stuffed mushroom each)