Portobello Stuffed With Ricotta and Sausage

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Total Time
20 mins
15 mins

Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.

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  1. Cook the sausage until done. Cut into small chunks.
  2. Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
  3. Sprinkle the garlic powder and oregano over the ricotta.
  4. Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
Most Helpful

5 5

Easy and tasty! This also worked great with smaller portabellas as a little appetizer, when I found I had a last bit of ricotta to use up after making some lasagna. Thanks for sharing! Made for PAC Spring 14