Stuffed Portabellos
Stuffed Portabello Mushrooms are easy, quick, and delicious either with, or without meat . Hearty enough for an entrée or, serve as the side. They're excellent grilled or roasted in the oven.
Ingredients
- 4 large portabello mushrooms
- ½ lb hot Italian sausage optional
- ½ cup yellow onion, finely diced
- ½ cup red bell pepper, finely diced
- 1 tbsp garlic, minced
- ½ cup brown or wild rice, cooked
- 2 tbsp Italian parsley, finely chopped
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup Parmigiano-Reggiano cheese, freshly grated for filling
- ¼ cup Parmigiano-Reggiano cheese, freshly grated for topping
- olive oil
Instructions
- In a large sauté pan over medium heat, cook sausage 8-10 minutes. Remove from pan onto a paper towel lined plate and drain fat from the pan.
- Remove and discard stems from the portabellos. With a spoon, scrape the gills from the inside of the mushrooms. Rinse and pat dry then generously brush or spray both sides of the caps with olive oil. Set aside, top side down.
- In the same sauté pan used to cook the sausage, add 1 tablespoon of olive oil, add onion and peppers, sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add rice, parsley, salt, and pepper, stir to incorporate.
- Remove from heat, add sausage and ½ cup of the cheese, mix well.
- Divide the stuffing evenly between the mushroom caps. Top with remaining cheese.
- Grill over indirect heat until the mushrooms soften and they start to release moisture, 8-10 minutes. Carefully remove them from the grill. Serve immediately.