Portobello Stuffed With Ricotta And Sausage

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 large portobello mushroom cap, stem removed
• 1/4 cup part-skim ricotta cheese
• 1/2 chicken link sausage, preferably spicy italian variety
• 1/2 teaspoon garlic powder
• 1 teaspoon oregano

Recipe

• 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.