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Ricotta, Sausage-Filled Portobello Mushrooms

6 Portobello Mushrooms
½  Roll Ryan’s Sausage Meat
500 gram tub Borrello Italian Style Ricotta Cheese, drained
¼ cup Parmesan Cheese
½ cup Shredded Tasty Cheese

Mix Ricotta, Sausage meat, parmesan cheese, ¼ cup tasty shredded cheese all together in a bowl.
Brush the tops of your field mushrooms, remove the stalks then and fill the indentation with ricotta mix. Top with the last ¼ cup of shredded cheese and pop in a pre-heated oven at 180 degrees for 15 minutes. A brilliant side dish or as an entrée. Enjoy! :o)

Serves: 4-6

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