Holy Cow Those Are Huge! Stuffed Mushrooms Recipe Not Just An Appetizer
I love me some fungi. There. I said it. What?? It’s good stuff! Ever been at a party and the appetizer tray comes around and they have gone out of their way to make a great stuffed mushrooms recipe, but you grab like 8 because they are just so good and then you get all these dirty looks for eating too many? Oh… just me? Well, I’ve come up with a solution that makes my tummy happy but also makes me look like way less of an appetizer hog! I made this easy stuffed mushrooms recipe with HUGE Portobello mushrooms and made a whole dinner! Ha! Take that simple appetizers!
Also, I used the very handy, dandy and quick Minute Ready To Serve Rice to make it even easier and perfect for a busy night at home! I took a great stuffed mushrooms recipe for appetizers, made some adaptions so it was not only easier for me on busy nights, but a whole, complete and healthy meal! But, I bet you could take this 1 step farther even and make it perfect for the vegetarians in your life too! Check this out and tell me it’s not just full of the awesome!
Stuffed Mushrooms Recipe
- 6 HUGE Portobello Mushrooms (or, for appetizers, use 14 small)
- 1lb. Sausage (we used Italian seasoned roll sausage)
- 1/4 Cup Seasoned Bread Crumbs
- 2 Minute Ready To Serve Brown & Wild Rice Cups (so, so, so easy!!)
- 8oz Cream Cheese (softened, can use fat free too!)
- 2 TBSP Fresh Parsley (chopped fine)
- 1 TBSP Lemon Juice (fresh squeezed is best, of course)
- 2 Cloves Garlic (minced)
- 1/4 Cup Grated Parmesan Cheese (we used bagged, feel free to fresh grate!)
Pre-heat oven to 400*. While that’s warming up wash up your mushrooms and remove stems (for small) Set all the caps aside. Line a baking sheet with aluminum foil and place mushroom caps evenly spaced out on top. In a medium skillet, crumble and thoroughly cook sausage. Drain off any grease and set aside. In a large mixing bowl, combine cream cheese, parsley, lemon juice and garlic until you have a nice smooth creamy mixture. Now, microwave up those easy Minute Ready To Serve cups. In the bowl with cream cheese mixture now add rice, bread crumbs, and sausage. Mix, mix, mix until all ingredients are well incorporated. Fill all mushroom caps with your filling and sprinkle grated Parmesan cheese on top. Bake for about 15 minutes (mushrooms will be tender but not mushy and cheese will be slightly browned.
Easy and delicious dinner when you add a simple veggie as a side dish! And way better than just an appetizer, right? Ya know what as I was just thinking as I typed this up? (for the non-vegetarians, of course) Bacon! Some nice crumbled bacon would be an awesome addition to this stuffed mushrooms recipe, huh?? Maybe next time!
Minute® Ready to Serve Rice is an ideal portable solution for lunch or breakfast because you can eat it on the go, straight from the cup. In just 60 seconds, you have fully cooked rice for any meal or snack. You’ll never get bored with your lunch since there are 10 flavorful and wholesome varieties. If you’re looking for a healthy option, Minute® Ready to Serve Rice provides easy portion control since it’s conveniently packaged in two individual single-serve cups.
Visit http://www.minuterice.com/ for recipes, including Minute® Ready to Serve Stir it Up recipe ideas and more information about the Minute® Rice family of products.