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 21% DV; carbohydrates 8.2g 3% DV; fat 14.9g 23% DV; cholesterol 30.1mg 10% DV; sodium 286.7mg 12% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2011
My husband and I loved it. I just changed 2 things. I changed the sausage to be spicy pork sausage and I did not add bacon because I forgot to buy it. It came out great. I also just used 5 portobollo mushroom because they were big. 1 of them filled each of us so they are very filling. Read More
(29)

Most helpful critical review

Rating: 1 stars
07/05/2011
Ran into a few problems with these. First you have to wash the caps but no matter how well I dried them and how long I let them sit they just wouldn't get completely dry. I then filled them accordingly and baked 12 minutes per reviews. The caps were done but the mixture of olive oil grease from the sausage and water ran all over the place. Lastly to help I had to broil them for a minute or two but alas nothing helped. Read More
(6)
52 Ratings
  • 5 star values: 36
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/04/2011
My husband and I loved it. I just changed 2 things. I changed the sausage to be spicy pork sausage and I did not add bacon because I forgot to buy it. It came out great. I also just used 5 portobollo mushroom because they were big. 1 of them filled each of us so they are very filling. Read More
(29)
Rating: 5 stars
12/23/2010
These were very easy and great!!! You do need to cook longer than 10 minutes! Read More
(27)
Rating: 4 stars
12/28/2010
Very flavorful. Next time I will either buy less mushrooms or make more stuffing as the recipe doesnt make enough for 12 mushrooms. I also had to cook them longer than 10 minutes. Read More
(22)
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Rating: 5 stars
01/10/2011
this can be used as an appetizer or a side dish. Excellent Read More
(14)
Rating: 4 stars
12/27/2010
I agree with the 2nd comment that it doesn't "look" pretty but it is tasty and very filling. Half a portobello is enough for one adult. Will make again... Read More
(13)
Rating: 5 stars
01/24/2011
This was a scumptious appetizer! Also the mushroom is very filling and can be used as a lunch served with a side salad. I would opt for using the balsamic vinegar...it adds to the overall taste! My guests just loved it! Read More
(13)
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Rating: 5 stars
01/20/2011
We used chicken sausage with Hatch green chilis. Cook the chicken prior to mixing with ingrediants. Excellent recipe!! Read More
(12)
Rating: 5 stars
05/21/2011
Like the reviews recommended I cooked these for for 12 minutes and they came out perfectly. I only made four mushrooms worth and used extra filling for omelets the next morning. Read More
(10)
Rating: 5 stars
03/09/2011
Fantastic!! I added a dash of garlic powder though. Read More
(10)
Rating: 1 stars
07/05/2011
Ran into a few problems with these. First you have to wash the caps but no matter how well I dried them and how long I let them sit they just wouldn't get completely dry. I then filled them accordingly and baked 12 minutes per reviews. The caps were done but the mixture of olive oil grease from the sausage and water ran all over the place. Lastly to help I had to broil them for a minute or two but alas nothing helped. Read More
(6)