Portobello Stuffed With Ricotta And Sausage - cooking recipe

Ingredients

1 large portobello mushroom cap, stem removed
1/4 cup part-skim ricotta cheese
1/2 chicken link sausage, preferably spicy Italian variety
1/2 teaspoon garlic powder
1 teaspoon oregano

Preparation

Cook the sausage until done. Cut into small chunks.
Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
Sprinkle the garlic powder and oregano over the ricotta.
Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.