Portobello Stuffed With Ricotta and Sausage

“Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.”
READY IN:
35mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the sausage until done. Cut into small chunks.
  2. Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
  3. Sprinkle the garlic powder and oregano over the ricotta.
  4. Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.

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