Portobello Stuffed With Ricotta and Sausage

Recipe by LikesItHot
READY IN: 35mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.