Grilled Sausage-Stuffed Portabella Mushrooms

By Hklbrries

If the price of peppers has you thinking twice about serving them stuffed, here's an alternative that uses mushrooms, instead.

The filling - made with meat, rice and goat cheese - will remind you of a stuffed pepper, but is instead served on overturned portabella mushrooms. We chose to grill ours over low heat, but they also could be prepared in the oven at 325 F.

Ingredients

• 8.5 ounce package ready-serve brown rice (or blend of brown and wild rice)
• 4 ounce log goat cheese, crumbled
• 1/4 cup chopped fresh parsley
• 1 pound sweet or spicy Italian sausage meat
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 8 large portabella mushroom caps, stems removed

Preparation

Step 1

In a medium bowl, combine the rice, goat cheese, parsley, sausage, meat, salt and pepper. Mix well.

One at a time, use a bit of the olive oil to rub the tops of the mushrooms. Overturn each mushroom cap (gills facing up) and loosely pack about an eighth of the sausage mixture in it.

Arrange the mushrooms on the grill, cover and cook for about 10 minutes. Reduce heat to medium, then continue cooking until the mushrooms are tender and show deep grill marks, and the sausage filling is cooked through, about another 8 to 10 minutes.

Nutrition Information:
Per serving
285 calories
96 calories from fat
11 g fat (4 g saturated, 0 g trans fat)
24 mg cholesterol
30 g carbohydrates
17 g protein
3 g fiber
534 mg sodium