Stuffed Portabello Mushrooms

Stuffed Portabello Mushrooms

Ingredients:

4 whole portabello mushrooms

2 tablespoons fresh Italian parsley, coarsely chopped

2-3 links mild Italian chicken or pork sausage

1 (8.8-oz) pouch Uncle Ben's precooked brown rice

1 cup shredded mozzarella cheese

1/2 cup crumbled Gorgonzola cheese

1/4 cup Philadelphia Cooking Creme, Pesto flavor

1 1/2 cups tomato basil pasta sauce

Directions:

Preheat oven to 400°F. Remove stems and gills from mushrooms. Using a large sauté pan on cook sausage in pan. Make sure to break sausage into small bits with a wooden spoon. Remove pan from heat.

In a medium sized bowl add in sausage, brown rice, parsley, both cheeses and the pesto Cooking Creme. Fill mushrooms with sausage mixture; place on baking sheet, stuffing side up. Bake 10-12 minutes or until hot and cheese has melted. Place pasta sauce in small saucepan on medium-high; bring to a simmer. Ladle a small spoonful over each mushroom to serve.