STUFFED CREMINI w/RICE & EGG

By BobD

Ingredients

• Trim cremini or portobello mushrooms and chop stems. Cook crumbled sausage in olive oil until it begins to brown, then add stems and chopped onion and garlic.

Preparation

Step 1

Mix with cooked rice, an egg for every 2 cups of mushrooms and enough bread crumbs and grated Parmesan to bind slightly. Spoon the stuffing into the mushroom caps and bake at 375 until tender.