Ingredients

• 10 ounces crumbled pork sausage
• 2 cups shredded italian cheese blend
• 1/2 cup ricotta cheese
• 2 green onions (thinly sliced)
• 2 tablespoons chopped sun-dried tomatoes
• 12 medium portabella mushroom caps
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar (optional)

Directions

This dish was featured on the tenth episode of DnA Foodcast and was submitted by Bryan F. Thanks for the tasty dish, Bryan!

Hardware

• One big bowl
• A small brush
• A deep baking dish

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.
• 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.