12large portobello mushrooms (sometimes packaged as
1cupItalian-blend shredded cheese
1 1/2cupstomato sauce
Balsamic glazefor 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.