Sausage Ricotta Stuffed Mushrooms

1 cup cooked chopped turkey sausage
3/4 cup Italian cheese blend
5 sun dried tomatoes in oil, minced
1/2 cup ricotta cheese
Olive oil
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.



About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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