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Publix Simple Meals

Sausage and Rice Stuffed Portabellas With Southern Italian Salad

Servings:
Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence


-- Preheat oven

-- Prepare mushrooms and begin to bake - 15 minutes

-- Prepare salad and heat pasta sauce; serve - 15 minutes


Sausage and Rice Stuffed Portabellas

Ingredients

4 whole portabella mushrooms

2 tablespoons fresh Italian parsley, coarsely chopped

2 links mild Italian pork (or chicken) sausage, 8 oz

1 (8.8-oz) pouch pre-cooked brown rice

1 cup shredded part skim mozzarella cheese

1/2 cup crumbled Gorgonzola cheese

1/4 cup whipped cream cheese

1 1/2 cups tomato basil pasta sauce

Prep


-- Preheat oven to 400°F.

-- Remove stems and gills from mushrooms (be careful not to break mushroom caps).

-- Chop parsley.

-- Remove casing from sausage (wash hands).


Steps


1. Preheat large sauté pan on medium 2-3 minutes. Place sausage in pan; cook 3-4 minutes, stirring to crumble sausage, or until no pink remains. Remove pan from heat.

2. Stir in rice, parsley, both cheeses and cream cheese. Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up. Bake 10-12 minutes or until mushrooms are tender.

3. Place pasta sauce in small saucepan on medium-high; bring to a simmer. Serve sauce with mushrooms.


Southern Italian Salad

Ingredients

1 (5-oz) bag spring mix salad blend

3/4 cup shredded part skim mozzarella cheese

3/4 cup slivered almonds

2 cups grape tomatoes

1/4 cup Italian salad dressing

Steps


1. Place salad blend, cheese, and almonds in salad bowl. Cut tomatoes in half; add to salad.

2. Add dressing; toss and serve.


Aprons Advice


-- Complete your meal with green beans, garlic bread, and cheesecake for dessert.

-- This filling is great for stuffing chicken or a turkey breast.


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Sausage and Rice Stuffed Portabellas

CALORIES (per 1/4 recipe) 440kcal; FAT 23g; CHOL 55mg; SODIUM 1000mg; CARB 32g; FIBER 4g; PROTEIN 22g; VIT A 20%; VIT C 10%; CALC 35%; IRON 15%

Southern Italian Salad

CALORIES (per 1/4 recipe) 250kcal; FAT 19g; CHOL 10mg; SODIUM 350mg; CARB 10g; FIBER 4g; PROTEIN 11g; VIT A 50%; VIT C 25%; CALC 25%; IRON 8%