Stuffed Grilled Portobello Mushrooms

Yield: 12

3 cups cooked brown rice
4 cups cooked Italian sausage, well drained

Mix together in large bowl.

1/2 cup white sauce, prepared

Add to rice-sausage mixture; stir to blend.

2 cups onion, minced
2 teaspoons garlic, minced
4 tablespoons olive oil or butter

Sauté onion and garlic in butter or olive oil until onion is soft. Add to rice.

1 cup sweet peas
1 tablespoon thyme, fresh
2 teaspoons salt
1 teaspoon pepper

Add to rice mixture. Stir gently to combine.

2 tablespoons olive oil
24 giant portobello mushroom caps, cleaned well

Brush outside of caps with olive oil. Invert. Mound a portion of rice stuffing on cap.

1 cup Parmesan cheese, shredded

Sprinkle cheese over top of stuffed mushrooms. Bake at 350 degrees F. until mushroom caps soften and cheese begins to melt. Serve immediately.

Meal Part: Appetizers, Snacks, Side Dish
Main Ingredient: Vegetables, Pork
Cuisine Type: Italian