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Sausage and Rice Stuffed Portabellas
Recipes
Sausage and Rice Stuffed Portabellas
4 servings
45 minutes total (Active 30 minutes)

Ingredients

  • Cooking spray
  • 6 portabella stuffing mushrooms
  • 2 tablespoons fresh Italian parsley
  • 2 links mild Italian pork (or chicken) sausage, about 10 oz
  • 1 (8.8 oz) pouch cooked brown rice
  • 1 cup shredded part skim mozzarella cheese
  • ½ cup crumbled Gorgonzola cheese
  • ¼ cup whipped cream cheese
  • 1 ½ cups tomato basil pasta sauce

Steps

    1. Preheat oven to 400°F; coat 13- x 9-inch baking dish with spray and set aside. Remove stems and gills from mushrooms (be careful not to break mushroom caps). Chop parsley finely. Remove casing from sausage (wash hands).
    2. Preheat large sauté pan on medium 2–3 minutes. Place sausage in pan; cook 3–4 minutes, stirring to crumble sausage, until no pink remains. Remove pan from heat.
    3. Stir into pan: rice, parsley, mozzarella, Gorgonzola, and cream cheese until blended. Fill each mushroom cap with sausage mixture, then arrange in prepared baking dish stuffing side up. Add remaining sausage mixture around mushrooms.
    4. Bake 10–12 minutes until filling is 165°F and mushrooms are tender. Meanwhile, heat pasta sauce in small saucepan over medium-high until simmering. Serve sauce with mushrooms and extra stuffing.

Amount per ¼ recipe serving: Calories 450, Total Fat 26g, Sat Fat 12g, Trans Fat 0g, Chol 60mg, Sodium 1000mg, Total Carb 33g, Fiber 5g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 6%, Calc 25%, Iron 10%, Potassium 20%