1 cup cooked chopped turkey sausage
3/4 cup Italian cheese blend
5 sun dried tomatoes in oil, minced
1/2 cup ricotta cheese
Salt and pepper
20 button mushrooms
1/3 cup shredded asiago cheese
Preheat the oven to 375.
In a bowl mix together the sausage, cheese, sun dried tomatoes and ricotta. If using a fat free or skim ricotta you may want to drizzle a little olive oil into the mixture if it needs help coming together.
Take the stems out of the mushrooms and clean out the gills from the inside of the mushroom with a spoon. Press the sausage mixture into each mushroom, about a teaspoon per mushroom depending on the size.
Press a little asiago onto the top of each mushroom. Place the mushrooms onto a baking pan. The mushrooms do release some juices while cooking, so it would be recommended to use one with a rim.
Cook for about 10-15 minutes or until golden brown on the top and the mushrooms are soft. Let cool for a few minutes before serving.