Sausage and Rice Stuffed Portabellas

By linda1949

Ingredients

• 4 whole portabella mushrooms
• 2 tablespoons fresh parsley, coarsely chopped
• 8 oz. sweet Italian ground sausage
• 1 (8.8 oz.) pouch pre-cooked brown rice
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup whipped cream cheese
• 1 1/2 cups Pasta Sauce

Preparation

Step 1

Preheat oven to 400 degrees.

Remove stems and gills from mushrooms (be careful not to break mushrooms). Chop parsley. Remove casing from sausage, if necessary.

Preheat large saute 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.

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 hot and cheese has melted.

Place pasta sauce in small saucepan on medium-high; bring to a simmer. Place sauce on bottom of plate and top with mushrooms.