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Portobello Stuffed With Ricotta And

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Ingredients

Adjust Servings:

	1 large portobello mushroom cap, stem removed
	1/4 cup part-skim ricotta cheese
	1/2 chicken link sausage, preferably spicy italian variety
	1/2 teaspoon garlic powder
	1 teaspoon oregano

Nutritional information

Calories

44 g

Calories From Fat

5 g

Total Fat

3 g

Saturated Fat

19.1 mg

Cholesterol

79 mg

Sodium

5.3 g

Carbs

0.5 g

Dietary Fiber

0.7 g

Sugars

8 g

Protein

87g

Serving Size

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Portobello Stuffed With Ricotta And

Name: Portobello Stuffed With Ricotta And
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: : 1; : 1/4; : 1/2; : 1/2; : 1

Features:

Cuisine:

American

Easy and tasty! This also worked great with smaller portabellas as a little appetizer, when I found I had a last bit of ricotta to use up after making some lasagna. Thanks for sharing! Made for PAC Spring 14

55 min
Serves 1
Easy

Ingredients

Directions

Portobello Stuffed With Ricotta and Sausage, Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy , Easy and tasty! This also worked great with smaller portabellas as a little appetizer, when I found I had a last bit of ricotta to use up after making some lasagna Thanks for sharing! Made for PAC Spring 14, Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy

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Steps

1 Done	Cook the Sausage Until Done. Cut Into Small Chunks.
2 Done	Place 1/4 Cup of Ricotta Inside the Portobello Cap, Gently Spread It Around Evenly.
3 Done	Sprinkle the Garlic Powder and Oregano Over the Ricotta.
4 Done	Add Sausage Chunks on Top of the Ricotta and Bake at 375 For 15-20 Minutes. Mushroom Will Be Softer When Done.