Savory Stuffed Portabella Mushrooms

• 12 ounces seasoned pork sausage
• 1/2 cup low fat cottage cheese (mashed)
• 1 cup Italian cheese blend
• 3 tablespoons sun-dried tomatoes (rehydrated)
• 1 1/2 teaspoons fresh basil, minced
• 2 garlic cloves (minced)
• 1/4 cup scallion (thinly sliced)
• 16 portabella mushroom caps (about 4-inch across)
• 1 teaspoon olive oil
• 3 tablespoons red wine vinegar
• 1/8 teaspoon paprika

1. Preheat oven to 350u0b0F.
2. In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
3. In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
4. Brush smooth side of washed mushroom caps with oil & place on baking sheet.
5. Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
6. Top each with 1/2 tablespoon cheese.
7. Bake 10-15 minutes until cheese begins to brown.
8. Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.

pork sausage, cottage cheese, italian cheese blend, tomatoes, fresh basil, garlic, scallion, portabella mushroom caps, olive oil, red wine vinegar, paprika

Taken from www.food.com/recipe/savory-stuffed-portabella-mushrooms-219022 (may not work)