Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
12
Yield:
12 stuffed mushrooms
Ingredients
Directions
Preheat oven to 350 degrees 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.
Recipe Tip
To rehydrate sun-dried tomatoes, place in a small bowl and cover with warm water. Let stand for 5 minutes; drain. Pat dry with paper towels.
Nutrition Facts (per serving)
| 202 | Calories |
| 15g | Fat |
| 8g | Carbs |
| 11g | Protein |
