Italian Stuffed Portobellos: Submitted by: Lorie Vizi | Date Added: 1 Aug 2018 Ingredients:

4 lg. portobello mushrooms12 oz. Italian sausage1 cup whole milk ricotta1 cup marinara sauce1 cup whole milk mozzarella, shreddedChopped parsley for garnish  

Cooking Instructions:

Brush mushrooms with a dry paper towel to clean. Remove any stems and scrape out brown ribs with a spoon. Divide sausage and press into each cap going to edges and up the sides. Spoon 1/4 cup ricotta into each one to the edge. Spoon 1/4 cup marinara on top of ricotta. Sprinkle with 1/4 cup of mozzarella. Bake at 375 degrees for 40 minutes.  Sprinkle with parsley. 

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