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Stuffed Mushrooms

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Stuffed Mushrooms

ItalianITappetizer
30 min
easy
4 servings
Servings4
4 large portobello caps
¾ lb. ground Italian sausage
1 cup cooked rice
4 oz feta cheese, crumbled
1 can (10 oz) fire roasted rotel, drained
2 T olive oil
1

Preheat oven to 425F.

2

Cut stems off mushrooms and scrape the dark gills out from the underside of the cap.

3

Drizzle mushrooms with olive oil and season with salt and pepper.

4

Bake mushrooms for 10 minutes.

5

While mushrooms bake, brown and crumble the sausage in a skillet over medium heat.

6

Add the cooked sausage to a bowl with the rice, rotel and most of the feta, reserving some for garnish.

7

Mix these ingredients well.

8

Spoon the rice filling into each of the portobello caps and mound it high, gently pressing the filling into the mushrooms.

9

Bake for 10 minutes more and serve immediately, garnished with more crumbled feta and fresh herbs if desired.

Spice Level:

🌶️🌶️🌶️
Local Name: Funghi Ripieni

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