Rating: 4.5 stars 4.5
55 Ratings
  • 5 star values: 38
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
12
Yield:
12 stuffed mushrooms
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.

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  • 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.

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.

Nutrition Facts

202 calories; protein 10.7g; carbohydrates 8.2g; fat 14.9g; cholesterol 30.1mg; sodium 286.7mg. Full Nutrition
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