Sausage and Rice Stuffed Mushrooms

INGREDIENTS:

• 16 ounces of baby bella or white mushrooms

• 1/2 cup of minced mushroom stipes (the stems)

• 3 spicy Italian sausage links, casings removed

• 1 cup of cooked brown rice

• Parmesean cheese (optional)

Using a paper towel, wipe the dirt off the mushrooms. Remove the stems from the mushroom caps and set aside. Mince mushroom stems. Take 1/2 c of the minced mushroom stems and add to a bowl with the cooked rice, sausage, and mix to combine. Using a cookie scoop or a spoon, fill each mushroom generously. Press shredded parmesean to the tops of the stuffed mushrooms. Place filled mushrooms on a rimmed baking sheet or a large frying pan. Bake in a 420 degree oven for 10-15 minutes or until the center of the mushrooms reads 160 degrees F. Let rest for at least 7 minutes or until the center of the mushrooms reads 165 degrees F. Serve.

Prep time = 30 min   |   Cook time = 10-15 minutes   |   Makes about 25 stuffed mushrooms

Tips:

1. You can easily prepare this ahead of time. You can leave the stuffed mushrooms in the cooking vessel covered with plastic wrap or foil for 3-4 days in the fridge. To freeze, you can place them on a baking tray and stick it in the fridge for an hour. Then you can store in a freezer safe bag or container for up to two months.