Savory Stuffed Portabella Mushrooms - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
Brush smooth side of washed mushroom caps with oil & place on baking sheet.
Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
Top each with 1/2 tablespoon cheese.
Bake 10-15 minutes until cheese begins to brown.
Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.