This past week we went to our church groups weekly meeting. Being that's it's summer we don't meet up at the church anymore for Bible study. We meet at each others house or a selected location. Anyhow this week we did a potluck at Felicias house, we all had such a wonderful time fellow shipping with one another, even the kids had a blast too!
For this potluck I decided to make these stuffed portabella mushroom caps. They were delicious! I made a huge batch and the tray was gone by the end of the night. That's always my indicator that the food was good is when there is none left.
I hope you enjoy making these as much we did, it really was super simple and easy to make.
Happy eating from my kitchen to yours!
What you need:
4 whole portabella mushrooms
2 tablespoons fresh Italian parsley, coarsely chopped
2 links mild Italian chicken (or pork) sausage, 8 oz
1 (8.8-oz) pouch pre-cooked brown rice
1 cup shredded part skim mozzarella cheese
1/2 cup crumbled Gorgonzola cheese
1/4 cup whipped cream cheese
1 1/2 cups tomato basil pasta sauce
How to:
Preheat oven to 400°F.
- Preheat large sauté pan on medium 2–3 minutes. Place sausage in pan; cook 3–4 minutes, stirring to crumble sausage, or until no pink remains. Remove pan from heat.
- Stir in rice, parsley, both cheeses and cream cheese. Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up. Bake 10–12 minutes or until mushrooms are tender.
- Place pasta sauce in small saucepan on medium-high; bring to a simmer. Serve sauce with mushrooms.
Note: To make vegetarian ommit the meat. To make vegan use almond cheese and ommit meat.
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