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Back in the days when I was learning how to cook, and Dave and I were first starting out on her own and seemingly playing house in our shoddily constructed condo in the middle of nowhere, I discovered that it can be exhausting to face cooking dinner every night when you are just really learning how (not to mention working a full time big-girl job!)
Honestly, I’ve been writing this blog for three years now, and would consider myself something of a “expert” when it comes to family cooking- but I still find it exhausting to cook every single night.
Dave and I started eating Bertolli® frozen meals all the way back in 2007. I would get home late from work, he would be at home studying for med school. I’d open up one of these bags, throw it in my cheap nonstick skillet on my crappy stove and in like 15 minutes or less, Dave and I would be sitting down together eating something that tasted like it had taken a lot longer and created a lot more dishes in the kitchen.
Even though now cooking comes with ease and making a meal out of whatever happens to be in the house when I’m tired is a forte, I still find myself pulling these tried-and-true workhorses out from time to time, and each time, I smile to myself thinking of those two young people, crazy in love, living in their crappy condo and just not caring because they were together.
I tend to make something to go with it that’s fresh, whether it’s a side dish, salad, or garlic bread, etc. This time I decided to do a different type of stuffed mushrooms than I’ve done before. I really love mushrooms in general, but stuffed mushrooms are a side dish or appetizer that I can always get behind.
They’re incredibly versatile – just check out my lobster stuffed mushrooms and my vegetarian breadcrumb stuffed mushrooms – but they can usually be prepared and assembled ahead of time, then just thrown in the oven. These Sausage Stuffed Mushrooms are just a few basic ingredients together in a bowl and then mounted and some large portobello mushroom caps. Baked in a bath of tomato sauce and topped with cheese and a drizzle of balsamic vinegar, these are a quick and elegant way to round out your meal.
I bought the family-sized Chicken Florentine & Farfalle (one of our favorites) at Kroger, where the “Meals for Two” Bertolli Frozen Meals will be their lowest price all year during the month of February.
If you like these Sausage Stuffed Mushrooms, check these out:
Sausage Stuffed Mushrooms
- 12 large portobello mushrooms (sometimes packaged as
- 1/2 pound italian sausage
- 1/3 cup ricotta cheese
- 2 tablespoons cream cheese
- 1 teaspoon Italian seasoning
- 1 cup Italian-blend shredded cheese
- 1 1/2 cups tomato sauce
- Balsamic glaze, for drizzling (optional)
- Prepare mushrooms by wiping clean and removing stems.
- Heat a skillet over medium heat. Add the sausage and brown, breaking up into small crumbles using a spoon.
- In a mixing bowl, stir together the browned sausage, ricotta, cream cheese, seasoning and ½ cup of the shredded cheese.
- Pour 1 cup of the marinara sauce in the bottom of the baking dish (9x9 should work, or whatever size you wish). Divide the mixture between the mushrooms and place the stuffed mushrooms into prepared baking dish .
- Spoon a small amount (1-2 teaspoons) of remaining marinara over the top of each mushroom and divide the remaining cheese over the tops.
- Bake at 350F for 15 minutes, or until mushrooms are warmed through. Drizzle with balsamic glaze, if desired.
These Sausage Stuffed Mushrooms are practically "dump and bake," making them a super fast side dish or appetizer! Simple ingredients, fast prep and bake.
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