Stuffed Portobello Mushrooms

Ingredients

• 3 tablespoons balsamic vinegar 
• 2  green onions thinly sliced
• 2 cups cheese blend shredded italian divided
• 2 tablespoons olive oil 
• 9.6 ounce original pork sausage crumbles hearty jimmy dean®
• 12 medium portobello mushroom caps 
• 0.5 cup ricotta cheese 
• 3 tablespoons sun-dried tomatoes finely chopped

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F.
2. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
3. Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
4. Top with sausage mixture.
5. Drizzle with vinegar, if desired.
6. Sprinkle with remaining shredded cheese.
7. Bake 10-12 minutes or until mushrooms are tender.