Stuffed Mushrooms

Preheat oven to 425F.

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

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

Bake mushrooms for 10 minutes.

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

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

Mix these ingredients well.

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

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

Spice Level: