Ingredients
Instructions
Preheat oven to 350°F.
In medium saucepan, bring 1 ½ cups of water to a boil; stir in Royal Blend rice, reduce heat and cover, let simmer for 15 minutes.
- Meanwhile, remove stems from mushrooms and place caps on 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 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.
Italian-style Homemade Breadcrumbs
Did you know that you just need three basic ingredients to produce your own Italian breadcrumbs? If you have salt, Italian seasoning, and basic breadcrumbs, you can accomplish a lot. Use it right away, and if any is left over, store it in an airtight jar or container. You can make your own Italian seasoning if you do not have any on hand. Just combine the dried oregano, basil, and parsley together with the onion, garlic, and black pepper. Why don´t you try your hand at making some of your own with our Herbaceous Arancini Cakes Recipe.
Cooking with Portobello Mushrooms
Portobello mushrooms are a hearty, rich, and meaty complement to any culinary arsenal that can hold their own.
Methods for Choosing Portobello Mushrooms
Pick portobello mushrooms with firm caps and taut gills at the grocery store if the edges haven't become slimy. While a small amount of mushroom breakage is acceptable, stay away from caps that have significant portions missing or are easily breakable.
How to Clean Portobello Mushroom
Before eating or cooking, properly clean the portobello mushrooms to get rid of any dirt bits. Remove the stems first, then use a paper towel or clean dish towel to carefully rub any dirt off the caps. The mushrooms will shed moisture once heat is applied, so the less water you apply to them, the better. The "gills," the lined underside of the cap, can also be removed if you want to cook food with less liquid.
Flip the mushroom over so that the stem is facing up and separate the lined underside from the rest of the cap to access the gills. Just the gills should be removed from the smooth meat using a small spoon, and the cap should be free of any discarded gill fragments.
Ways to Cook Portobellos
1. Grilled: Portobellos' hard firmness makes them durable when grilled while still being malleable enough to absorb the flavor of a marinade.
2. On the stovetop: Portobellos are a great addition to a creamy pasta sauce or a rich, savory meal like risotto when sautéed in butter or olive oil until lightly caramelized.
3. In the oven: Delicious one-pan baked portobellos can be prepared in about an hour. To enhance the flavor, marinate the caps before baking.
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