> 6 large portobello mushrooms
> 1 (8.8 oz) pkg Nature's Promise® Free From brown rice
> 1 lb Italian sausage
> 1 cup diced onion
> 1/4 tsp dried thyme
> 4 oz reduced-fat cream cheese softened
> 1/4 cup chives, plus more for garnish
> 1/4 cup parsley, plus more for garnish
Preheat the oven to 400℉. Remove stems from each mushroom. Using a spoon, scrape and discard the gills from the underside of each mushroom. Place mushrooms caps onto a foil-lined baking sheet smooth sides down and bake 10 min.
Meanwhile, heat the rice according to package directions. Remove sausage meat from casings.
In a medium nonstick skillet, cook the sausage and onion on medium-high 6-7 min., until sausage is browned and onion is soft, using a spatula to break up meat. Stir in the rice, thyme, salt (in moderation), and pepper to combine. Add cream cheese and stir until melted. Chop the chives and parsley. Remove pan from heat and stir in the herbs.
Remove mushrooms from oven. Spoon sausage mixture into each mushroom cap. Return to the oven and bake 8–10 min., until mushrooms are tender. Garnish with chives and parsley, if desired.
Sunday prep steps:
Preheat oven. Remove stems and gills from mushrooms.
Bake mushrooms 10 min. on foil-lined baking sheet.
Remove sausage meat from casings. In nonstick skillet, cook sausage and onion 6 min.
Stir in rice, cream cheese, thyme, salt, and pepper.
15 min. Before serving:
Preheat oven. Chop parsley and chives.
Microwave rice mixture 2 min., until warm. Stir in parsley and chives.
Fill each mushroom with rice mixture and place on foil-lined baking sheet.
Bake 10 min., until mushrooms are warm.