Stuffed Portobello Mushrooms Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Stuffed Portobello Mushrooms

JIMMY DEAN
8Ingredients
30Minutes
190Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

A recipe with portobello mushrooms has a pretty fancy ring to it. But before you skip ahead to the next recipe on your list, we suggest giving this stuffed portobello mushroom recipe a chance. You won’t regret it…

First, you probably should know what you’re getting into. A long time ago, portobello mushrooms were part of most farmers’ rejected-mushroom harvest because people didn’t want to buy the large, brown open-capped mushrooms, even though they come from the same strain as the smaller, whiter, closed-cap mushrooms sold at grocery stores. Those more acceptable-looking fungi are called button mushrooms, or in their immature state, crimini mushrooms. So that simply means that portobello mushrooms are older crimini mushrooms. These mushrooms are also thicker and “meatier” tasting that their smaller, less dense relatives. They’re also sturdy, which means they’re easier to grill. That’s where our recipe comes in.

Stuffed portobello mushrooms are a savory, filling dish. They’re healthy, too! You can easily serve this recipe as a main course, an appetizer or side dish. It’s that flexible. Our recipe calls for using Jimmy Dean® Premium Pork Regular Sausage, which is a rich and mild smoky-flavored sausage. It’s made with a special blend of Jimmy Dean® spices. If you’re craving a little more heat, we suggest trying Jimmy Dean® Hot Premium Pork Sausage. And because this recipe is inspired by Italian cuisine, we think that Premium Italian Pork Sausage will help bring out the flavors in the different ingredients, all of which are found in lots of Italian-style recipes.

Read More

Ingredients

US|METRIC
4 SERVINGS
  • 1 package Jimmy Dean® Premium Pork Regular Sausage
  • 2 cups shredded Italian cheese blend (divided)
  • 1/2 cup ricotta cheese
  • 2 green onions (thinly sliced)
  • 3 tablespoons sun dried tomatoes (finely chopped, rehydrated)
  • 12 portobello mushroom caps (medium, 4-inch diameter)
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar (optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Preheat oven to 350°F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
    2. 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.
    3. Bake 10-12 minutes or until mushrooms are tender.
    Discover more recipes from Jimmy Dean

    NutritionView More

    Unlock full nutritional details with subscription

    190Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories190Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium105mg4%
    Potassium1070mg31%
    Protein9g18%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber3g12%
    Sugars10g20%
    Vitamin A6%
    Vitamin C4%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    PlanShop