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Large portobello caps stuffed with ricotta cheese and chicken or turkey sausage = a mouthwatering delight everybody can enjoy.
- Cook the sausage until done. Cut into small chunks.
- Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
- Sprinkle the garlic powder and oregano over the ricotta.
- Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
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