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Speedy Rice and Mushrooms (GF)

Ingredients and Prep:
1/4 cup of diced onion.
1/2 cup of diced celery.
1 to 2 cups of cooked rice.
Shredded mozzarella cheese.
4 Portabella mushrooms.

Cooking Directions:
Preheat oven to 350 F.
Remove the mushroom stems and chop. Place them aside for now.
Sauté the Portabella mushrooms in olive oil.
Remove the sautéed mushrooms from the pan and place them gill-side-
up in a lightly-oiled baking dish.
Sauté the mushroom stems, along with the diced onions and celery.
Stir in the cooked rice
Spoon the mixture of onions, celery and rice into the mushroom caps.
Sprinkle mozzarella cheese over the top of the Portabella mushrooms.
Bake the dish until all of the cheese has melted over the top.

Serving Instructions, Tips & Variations: For a more nutritious meal,
use wild rice in this recipe.
If desired, add salt, pepper and other seasonings to the sautéed
mushroom stems, onions and celery.