Got leftover rice? Make these Sausage and Rice Stuffed Portobello Mushrooms! They make for a great appetizer but can also be served as a main course alongside a green salad.
Add olive oil, chopped onions and garlic to a large non-stick skillet and cook for about 1 minute over medium heat. Add sausage and cook for 10 minutes, breaking it into small chunks again if needed. Turn off the heat and drain fat if any.
In the same skillet, add cooked rice, parmesan, parsley and stir. Taste and adjust salt and pepper if needed.
Arrange mushroom caps upside down in a baking dish. Stuff them with about ½ cup sausage and rice mixture each. Spray with a little olive oil and bake for 20 minutes.
Serve warm on a bed of salad.
Sausage and Rice Stuffed Portobello Mushrooms https://www.notenoughcinnamon.com/sausage-rice-stuffed-portobello-mushrooms/