Mozzarella Stuffed Portobello Mushrooms
|Olive oil||3 Tablespoon (for sauteeing and greasing)|
|Celery||1⁄2 Cup (8 tbs), diced|
|Olive oil||1 Teaspoon|
|Onion||1⁄4 Cup (4 tbs), diced|
|Cooked rice||2 Cup (32 tbs) (Wild / Brown / White / Any Desired Rice)|
|Mozzarella cheese||2 Tablespoon, shredded|
Preheat oven to 350 degrees.
Scoop out stems of the mushrooms, chop and reserve.
Saute mushrooms in olive oil, then remove from saute pan to lightly oiled baking dish, placing stem side up.
Saute celery, onion and reserved chopped mushroom stems, adding salt, pepper and/or seasonings of your choice.
Add cooked rice to this mixture and stir.
Spoon celery, onion and rice mixture into mushrooms tops.
Sprinkle with mozzarella cheese and bake until cheese melts.