Earthy and unique, stuffed 'shrooms may be served as an appetizer, side dish or main attraction.
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.
Garnish with fresh basil leaves, if desired.