Stuffed Mushrooms with Clam Sauce & Rice

Time to cook

30 minutes

Servings

Serves 4

Ingredients

• 4 portobello mushrooms, washed and stalks removed
• 2 pouches of cooked brown rice
• Half a 15 oz jar of Ceriello Homemade Clam Sauce
• Salt and pepper to taste

Method

• Preheat the oven to 300°F.
• Place the portobello mushrooms on a baking tray and into a preheated oven for 15 minutes.
• Meanwhile, make the rice filling by mixing together the rice and Ceriello Homemade Clam Sauce in a bowl.
• Remove the mushrooms from the oven and fill each cap with the rice and clam mixture.
• Place back into the oven for 15 minutes. Bake until the mushroom edges are lightly browned and the rice starts to crisp.
• Serve with extra clam sauce over the top if you desire.