Ingredients for Sausage Stuffed Ragu Mushrooms Ragu
- Mushroom Caps
- 2 tablespoons butter
- 2 cloves minced garlic
- Onions
- Italian Sausage
- 1 large beaten egg
- Italian Seasoned Breadcrumbs
- 1 teaspoon salt
- 4 ounces crumbled goat cheese
- Parmesan Cheese
- Rag Pasta Sauce
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How to Make Sausage Stuffed Ragu Mushrooms Ragu
- Preheat oven to 400°F (200°C).
- Clean 1 pound large mushrooms (cremini or button) and remove stems, reserving caps.
- Finely chop the mushroom stems (about 1 cup).
- Set mushroom caps aside.
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add chopped mushroom stems, 1/2 cup chopped onion, and 2 cloves minced garlic. Cook until softened, about 5 minutes.
- Add 1 pound Italian sausage, casings removed; cook, breaking it up with a spoon, until browned. Drain excess grease.
- Stir in 1/2 cup Ragú® Old World Style sauce and cook for 2 minutes, until heated through.
- Remove from heat and let cool slightly.
- In a large bowl, combine the cooled mushroom mixture, 1 large beaten egg, 1/2 cup bread crumbs, 1 teaspoon salt, 4 ounces crumbled goat cheese, 1/4 cup grated Parmesan cheese.
- Mix well to combine.
- Stuff mushrooms generously with the sausage mixture.
- Arrange stuffed mushrooms in a greased 9x13 inch baking pan.
- Bake at 400°F (200°C) for 30-35 minutes, or until sausage is no longer pink and mushrooms are tender.
- Let cool slightly before serving. Serve hot.
- Yield: 12-15 servings
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
5g
Fat
25g
Carbs
1g
