6 Field Mushrooms
1 Packet Outback Skinless Beef Sausages
500 gram tub Borrello Italian Style Ricotta Cheese
¼ cup Parmesan Cheese
½ cup Shredded Tasty Cheese
Mix Ricotta, Outback Skinless Sausages, parmesan cheese, ¼ cup tasty shredded cheese all together in a bowl. Brush the tops of your field mushrooms and fill with ricotta mix. Top with the last ¼ of shredded cheese and pop in a pre-heated oven at 180 degrees for 30 minutes. A brilliant side dish or as an entrée.
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