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Ricotta-Stuffed Mushrooms with Italian Sausage

A creamy, buttery Ricotta and Parmesan Cheese filling brings rich dairy flavor to this hearty dish and holds up nicely through baking. The rich mixture of cheeses is intensely flavored with sun-dried tomatoes and sautéed crumbles of spicy Italian sausage, then spooned into meaty mushroom caps and beautifully oven-browned.


  • Olive oil, divided , ¼ cup
  • Large white mushrooms , 12 each
  • Spicy Italian Sausage , 1 link
  • Sun-dried tomatoes, drained (packed in oil), chopped, ¼ cup
  • Ricotta Cheese , ½ cup
  • Salt , ¼ teaspoon
  • Ground black pepper, Pinch
  • Parmesan Cheese, grated , ¼ cup


  1. Preheat oven to 350ºF. Brush a baking sheet lightly with 1 tablespoon of the olive oil.
  2. Clean the mushrooms and remove the stems. Place stem side up on the prepared baking sheet.
  3. In a medium sauté pan, add remaining olive oil over medium-high heat. Remove casing from Italian sausage and sauté for about 7 minutes, breaking up the sausage pieces until sausage is golden rown and cooked through. Stir in the sun-dried tomatoes and set aside to cool.
  4. In a medium bowl, mix together the ricotta cheese, salt, pepper, and Parmesan Cheese. Stir cooled sausage mixture into the cheese mixture.
  5. Fill each mushroom cap with the ricotta mixture and bake for 20-25 minutes. Tops should be golden brown and mushrooms should be cooked through.

Yield: 6 Servings / Serving Size: 2 Mushrooms

Kitchen Tips

  • Stuffing mushroom caps with cheese elevates a longtime favorite to something truly special; consider a drizzle of aged balsamic to give it even greater interest and to undercut the richness.

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