Stuffed Portabella Mushroom

14 Jul

I have a million fillings for portabellas but today as usual I used what I had on hand.

Five portabellas, rinsed and wiped dry.

One pound of crumbled hot sausage

Two tablespoons butter

One large onion

Three cloves diced garlic

1/2 cup chopped fresh parsley

One package of single serving S&S 90 second brown and white rice.

One cup grated sharp cheddar cheese plus five tablespoons

Salt and Pepper to taste

Sriracha sauce for the tops

Cook and crumble the sausage. Drain it well on a paper towel.

Melt the butter in a pan.

Add the onion, chopped mushroom stems and garlic. Cook till soft

Add the cooked rice and stir together.

Add the sausage and stir

Add the fresh parsley and cheese.

Take off the heat and season with salt and pepper.

Brush some melted butter on the mushroom edges

Place One tablespoon of cheese in each mushroom cap

Fill each cap with four to five tablespoons of the filling.

Place on a parchment paper lined pan

Bake at 350 degrees for 20 to 30 minutes.

Drizzle with sriracha.

Serve on a lime honey salad with arugula, tomatoes, onions and avocado.

These can be made in the morning , covered and refrigerated till dinner.

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