Savory Sausage Stuffed Portobella Mushrooms
Earthy and unique, stuffed 'shrooms may be served as an appetizer, side dish or main attraction.
Prep Time: 0:15
Total Time: 0:30
Servings: 16
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 basil (dried)
2 cloves fresh garlic (minced)
1/4 cup green onions (thinly sliced÷d)
16 medium portobella mushroom caps (about 3-4 inches in diameter)
1 teaspoon extra virgin olive oil
3 tablespoons balsamic vinegar
1 dash paprika (garnish)
Instructions:
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.
Nutrition Info:
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