Stuffed Portabella Mushroom
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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