Creamy Bolognese Stuffed Mushrooms

Courtesy of Minute Rice

Servings: 6
Prep Time: 10 Min.
Cook Time: 30 Min.

* 3 c. MinuteŽ Brown Rice
* 2-1/2 c. vegetable broth
* 2 c. Bolognese sauce or vegetable marinara Sauce
* 4 oz. cream cheese
* 6 large portabello mushrooms, cleaned and brushed
* 1-1/2 c. Italian blend grated cheese
* 1/4 c. fresh basil leaves, chopped

1. Preheat oven to 400°F
2. In a large stockpot, heat vegetable stock to a boil. Stir in rice and return to a boil. Reduce heat to low and cover. Simmer rice for 5 min. Remove rice from heat and stir. Cover and let rice stand for 5 min. Fluff rice with fork. Stir Bolognese or marinara sauce and cream cheese into rice.
3. Place Portobello mushrooms in a large glass baking dish. Spoon an even amount of rice mixture into each mushroom. Sprinkle grated cheese on top of each mushroom.
4. Place mushrooms in oven and bake for 20 min. or until cheese is golden brown and bubbling and mushrooms are cooked through.
5. Remove mushrooms from baking dish and place on serving platter. Sprinkle each with fresh basil leaves. Serve immediately.