Stuffed Mushrooms

Stuffed Mushrooms

Serves 4

Five in 25

Five Ingredients

4 large portobello caps

¾ lb. ground Italian sausage

1 cup cooked rice (we recommend 1 microwave safe package of pre-cooked rice)

4 oz feta cheese, crumbled 1 can (10 oz) fire roasted rotel, drained

From the Pantry

2 T olive oil

Preheat oven to 425F. Cut stems off mushrooms and scrape the dark gills out from the underside of the cap. Drizzle mushrooms with olive oil and season with salt and pepper. Bake for 10 minutes.

While mushrooms bake, brown and crumble the sausage in a skillet over medium heat. Add the cooked sausage to a bowl with the rice, rotel and most of the feta, reserving some for garnish. Mix these ingredients well.

Spoon the rice filling into each of the portobello caps and mound it high, using your palm to gently press the filling into the mushrooms. Bake for 10 minutes more and serve immediately, garnished with more crumbled feta and fresh herbs if desired.