ITALIAN SAUSAGE STUFFED MUSHROOMS

 

1/4 lb Italian sausage

1 cup chopped onions
12 large white mushrooms
3/4 cup +1 tbsp water
1 tbsp finely chopped parsley
1/2 tsp salt
1/8 tsp pepper
3/4 cup quick-cook brown rice
2/3 cup low-fat mayonnaise
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees.

Brown sausage with the onions in a medium skillet, breaking up the meat with a fork.

Remove stems from mushrooms, chop stems very fine.  Add chopped stems to the meat/onion mixture. Cook the mixture until lightly browned. Add the water, parsley, salt, and pepper to the mixture and bring to a full boil.  Stir in the rice.

Place a lid on the skillet and remove from the heat.  Let stand 8 minutes or the amount of time suggested on the package for the rice.

In a small bowl combine the mayonnaise and Parmesan cheese; spoon 1/2 cup into the rice mixture.  Spoon mixture into the mushroom caps.

Place the mushrooms into a shallow baking dish. Top with the remaining mayonnaise mixture.

Bake mushrooms at 400 degrees approximately 15 minutes or until browned and puffy.

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