Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Savory Sausage Stuffed Portobella Mushrooms
- Prep time
- 0:15
- Total Time
- 0:30
- Servings
- 16
Earthy and unique, stuffed 'shrooms may be served as an appetizer, side dish or main attraction.
Ingredients
- 12 ounces Organic Prairie Pork Breakfast Sausage
- 1⁄2 cup Organic Valley Lowfat Cottage Cheese, mashed
- 1 cup Organic Valley Italian Shredded Cheese Blend, divided
- 3 tablespoons sun-dried tomatoes, rehydrated
- 1⁄2 teaspoon dried basil
- 2 fresh garlic cloves, minced
- 1⁄4 cup thinly sliced, divided green onions
- 16 portobella mushroom caps (about 3-4 inches in diameter)
- 1 teaspoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 pinch paprika (for garnish)
Directions
Preheat oven to 350 F. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink; drain well.
In a large mixing bowl, combine browned sausage, mashed cottage cheese, 1/2 cup shredded cheese blend, rehydrated tomatoes, basil, fresh garlic and green onions. Mix well.
Brush the smooth side of the washed mushroom caps with extra virgin olive oil & place on a baking sheet. Spread each with approximately 2 tablespoons sausage-cheese mixture; drizzle 1/2 teaspoon balsamic vinegar over mixture. Top each with 1/2 tablespoon shredded cheese blend. Bake 10-15 minutes or until cheese is lightly browned.
Transfer mushrooms to paper towels to drain for 2 minutes. Sprinkle lightly with paprika before serving.
Serving Suggestions
Garnish with fresh basil leaves, if desired.
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