Turkey Sausage and Rice Stuffed Portabellas

  • MainRecipevegetable
  • Little stuffed mushrooms are the perfect party appetizer. They are so delicious and easy. I saw these huge portabella mushrooms at the store and thought, “Why not make a larger version of those tasty snacks?” And I did. These made a week night dinner feel special and the nice thing is that I had almost all the ingredients in kitchen already.

    Turkey Sausage and Rice Stuffed Portabellas
    Turkey Sausage and Rice Stuffed Portabellas
    1/2 lb hot ground turkey sausage, (or mild)
    1 red onion
    1 T fresh basil leaves, chopped
    1 garlic clove, chopped
    1/2 C fat free feta crumbles
    1/4 C Parmesan cheese, + 1 T for topping
    1 package Uncle Ben’s 90 second brown rice (or leftover cooked brown rice)
    4 large portabella mushrooms
    1 C Prego, or sauce of choice
    Preheat oven to 400degrees and line a baking sheet with foil. Remove stems and gills from mushrooms with out breaking. If mushrooms are dirty, wipe off with a wet paper towel or rag; do not submerge in water.
    Heat large skillet on medium-high heat and cook sausage until cooked through; transfer to large bowl. In the same skillet, cook onion and garlic. Transfer to bowl with sausage. Add cooked rice, feta and 1/4 C Parmesan and basil to bowl and stir to combine. 
    Fill mushrooms and place on baking sheet. Top with remaining Parmesan. 
    Bake 10-12 minutes, or until mix is hot and cheese is melted. Meanwhile, heat sauce in microwave or on stove top until hot. To plate, pour 1/4 C prego on plate, and top with a mushroom. 
    The great thing about this meal is that you can take several left over things from the fridge to make your “stuffing,” get some beautiful mushrooms, and make an impressive meal for little effort. What would you use?