®/™©2024 Yummly. All rights reserved.
Description
A recipe with portobello mushrooms has a pretty fancy ring to it. But before you skip ahead to the next recipe on your list, we suggest giving this stuffed portobello mushroom recipe a chance. You won’t regret it…
First, you probably should know what you’re getting into. A long time ago, portobello mushrooms were part of most farmers’ rejected-mushroom harvest because people didn’t want to buy the large, brown open-capped mushrooms, even though they come from the same strain as the smaller, whiter, closed-cap mushrooms sold at grocery stores. Those more acceptable-looking fungi are called button mushrooms, or in their immature state, crimini mushrooms. So that simply means that portobello mushrooms are older crimini mushrooms. These mushrooms are also thicker and “meatier” tasting that their smaller, less dense relatives. They’re also sturdy, which means they’re easier to grill. That’s where our recipe comes in.
Stuffed portobello mushrooms are a savory, filling dish. They’re healthy, too! You can easily serve this recipe as a main course, an appetizer or side dish. It’s that flexible. Our recipe calls for using Jimmy Dean® Premium Pork Regular Sausage, which is a rich and mild smoky-flavored sausage. It’s made with a special blend of Jimmy Dean® spices. If you’re craving a little more heat, we suggest trying Jimmy Dean® Hot Premium Pork Sausage. And because this recipe is inspired by Italian cuisine, we think that Premium Italian Pork Sausage will help bring out the flavors in the different ingredients, all of which are found in lots of Italian-style recipes.
Ingredients
- 1 pkg. Jimmy Dean® Premium Pork Regular Sausage
- 2 cups shredded Italian cheese blend (divided)
- 1/2 cup ricotta cheese
- 2 green onions (thinly sliced)
- 3 Tbsp. sun dried tomatoes (finely chopped, rehydrated)
- 12 portobello mushroom caps (medium, 4-inch diameter)
- 2 Tbsp. olive oil
- 3 Tbsp. balsamic vinegar (optional)
Directions
- 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.
NutritionView More
Unlock full nutritional details with subscription
Calories190Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium105mg4% |
Potassium1070mg31% |
Protein9g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars10g |
Vitamin A6% |
Vitamin C4% |
Calcium8% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes