These homemade stuffed mushrooms are filled with the savory goodness of Italian sausage, onion, garlic, Carolina® Jasmine Rice with Red & Wild Rice, thyme, salt, pepper, crispy bread crumbs and topped with cheese. Try these delicious bite-sized morsels for your next get together with family and friends.
Preheat oven to 350°F.
In a medium saucepan, bring 1 ½ cups of water to a boil; stir in Rice blend, reduce heat and cover, let simmer for 15 minutes.
Meanwhile, remove stems from mushrooms and place caps on a rimmed baking sheet and set aside.
Heat a skillet over medium-high heat. Cook and stir sausage and onion until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
Stir in cooked rice, panko, Parmesan cheese, garlic, and thyme into sausage mixture. Season with salt and pepper to taste.
Stuff the mushroom caps with sausage mixture and place back on baking sheet.
Bake stuffed mushrooms in the preheated oven for 10-12 minutes. Sprinkle remaining Cheddar cheese over mushrooms and bake until cheese is melted and bubbly, about 3 minutes
Any time of the year, these stuffed mushrooms are the perfect finger food to prepare for a family get together, sports game event or barbeque. The Italian sausage, vegetables and Jasmine Rice with Red & Wild Rice combined together with bread crumbs and cheese are the perfect filling to make these mushrooms into a savory bite-sized morsel.
Should you use Portabella or Portobello mushrooms? Actually, Portabella is just another name for Portobello mushrooms. They are both the brown, mature form of a cremini mushroom that is large enough to stuff with filling. Whichever you have available at your nearest grocery store or farmer’s market is ok to use.
To make these stuffed mushrooms vegetarian, simply omit the sausage or use your favorite meat substitute ground into the mixture. To make it vegan, use your vegetarian version and omit the cheese using nutritional yeast or a vegan cheese variety.