ArtichokeTopped Portobello Mushrooms Recipe @pinch

These portobello mushrooms are a great vegetarian meal option. The mushrooms are large, hearty, and savory enough that you don't miss the meat. The rice, artichoke, onion, and bell pepper topping is delish. Seasoned perfectly, serve these stuffed mushrooms on their own, with a side salad, or a bowl of soup. This is a big hit with my family! I serve only 1 mushroom with a side of soup and refrigerate the others for another meal (like lunch the next day or an after-school snack). You can all so use small mushrooms to make appetizers.

artichoke topped portobello mushrooms
Prep time: Cook time:
Recipe Cuisine: Mediterranean Recipe Category: Other Main Dishes Yield: 6 Servings
Ingredients :
  • 1 cup(s) long-grain brown rice (cooked according to package directions without salt or fat)
  • 8 large portobello mushrooms (5\ to 6\in diameter)
  • - nonstick vegetable cooking spray
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) red bell pepper
  • chopped
  • 6 clove(s) garlic
  • minced
  • 1/2 cup(s) onion
  • chopped
  • 1/2 can(s) artichoke hearts in water
  • drained and chopped into 1/2\ pieces (13.75 oz can)
  • 1/2 teaspoon(s) dried basil
  • 1/2 teaspoon(s) marjoram
  • 1/2 teaspoon(s) thyme
  • 1/4 cup(s) seasoned bread crumbs or Panko
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1 1/2 cup(s) shredded low-fat mozzarella cheese
  • 1/2 cup(s) crumbled Feta cheese
Intructions :
  • Remove mushroom stems. Chop them and set them aside.
  • Bake whole mushrooms at 425 F for 15 minutes
  • with their smooth side down on a large baking pan (around 15 x 10 x 1) sprayed with nonstick vegetable cooking spray.
  • In a large skillet
  • heat olive oil over medium-high heat until hot. Saute mushroom stems
  • red bell peppers
  • garlic
  • and onions for 5 minutes or until tender. Remove from heat and stir in artichoke hearts
  • herbs
  • bread crumbs
  • rice
  • salt
  • and pepper.
  • Spoon vegetable mixture onto mushrooms. Combine mozzarella and Feta cheese in a bowl. Cover each mushroom evenly with cheese mixture. Bake mushrooms at 425 F until they are tender and the cheese is melted (about 10 minutes).

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Keyword : recipe-Mediterranean-Other Main Dishes-Bake

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