Sausage Stuffed Portobello Mushrooms

By corvettemary

These mushrooms can be either grilled or baked in an oven.

Ingredients

• 1 - 8.5 oz. package wild rice mix
• 4 oz. feta cheese, crumbled or any shredded cheese
• 1/4 C. chopped fresh parsley
• 1 pound sweet or spicy Italian or hot bulk sausage, casing removed
• 1 T. olive oil
• 8 large portabella mushroom caps, stems removed
• reduce heat to medium and cook until mushrooms are tender and show grill marks, about another 6 minutes.

Preparation

Step 1

Heat grill to medium-high. Prepare rice as directed on box.

In a medium bowl combine cooked rice & parsley. Break up and cook sausage in a frying pan until meat is no longer pink. Add to rice mixture.

Brush the tops of mushroom caps with olive oil. Overturn each mushroom (gills facing up) and fill with meat/rice mixture.

Arrange mushrooms on grill and cook for about 8 minutes. Sprinkle cheese on rice/meat mixture, cover and cook for about another 3 minutes or until mushrooms are tender and show grill marks and cheese is melted.

You could also stuff these mushrooms and bake in a 375 degree oven for approximately 10 minutes.