Sausage and Rice Stuffed Portobello Mushrooms
Description
Make a meal out of portobello mushrooms with this fantastic recipe. They are stuffed with pork, cheese, onion, garlic and parsley. Serve them on a bed of greens or with a side salad for a complete meal.
Ingredients
2 c. cooked rice (leftovers are great)
1 t. olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 lb. seasoned pork sausage, casing removed and crumbled into small chunks
1/4 c. Parmesan cheese, shredded
1/4 c. fresh flat-leaf parsley, thinly chopped
salt and pepper, to taste
6 large portobello mushroom caps
olive oil spray
Directions
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Cook rice according to package directions; drain; set aside.
Preheat oven to 350 degrees.
Discard mushroom stems; wipe off mushroom caps; scrape off/discard gills.
Add olive oil, onion and garlic in a large non-stick skillet; cook about 1 minute over medium heat. Add crumbled sausage; cook 10 minutes, breaking it into smaller chunks, if needed.
Turn off heat; drain and discard any fat.
In the same skillet, add the cooked rice, Parmesan cheese and parsley; stir. Taste; adjust salt and pepper, if needed.
Arrange mushroom caps in a baking dish. Stuff each one with about 1/2 c. sausage/rice mixture. Spray with a little olive oil. Bake 20 minutes.
Serve warm on a bed of salad.
4-6 servings.