Portobello Stuffed With Ricotta And Sausage
Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.
Steps
Cook the sausage until done.
Cut into small chunks.
Place 1 / 4 cup of ricotta inside the portobello cap , gently spread it around evenly.
Sprinkle the garlic powder and oregano over the ricotta.
Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes.
Mushroom will be softer when done.
Ingredients
mushroom cap, part-skim ricotta cheese, link sausage, garlic powder, oregano