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Large portobello mushrooms filled with seasoned Italian sausage and melted cheese.
Preheat the oven to 190°C.\n2. Remove the stems from the portobello mushrooms.\n3. Cook the Italian sausage in a skillet, breaking it up.\n4. Fill each mushroom cap with the sausage mixture.\n5. Top with shredded cheese.\n6. Bake for 20-25 minutes until the mushrooms are tender and cheese is melted.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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