Stuffed Portobello Mushrooms

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles

2 cups shredded Italian cheese blend, divided

½ cup ricotta cheese

2 green onions, thinly sliced

3 tablespoons finely chopped sun-dried tomatoes, rehydrated

12 medium portobello mushroom caps

2 tablespoons olive oil

3 tablespoons balsamic vinegar

Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.

Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.

Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.

Bake 10-12 minutes or until mushrooms are tender.