Grain and Vegetable-Stuffed Portobello Mushrooms

By á-4131

4 servings, 1 stuffed mushroom each
6 points plus

Ingredients

• 4 (5-inch) portobello caps
• Cooking Spray
• 1 garlic clove,minced
• 1 cup refrigerated prechopped tomato, onion and bell pepper mix
• 1 (8.5) ounce pouch microwavable cooked vegetable harvest whole grain rice medley (such as Uncle Ben's)
• 1 cup (4 ounce) shredded Italian cheese bland, divided
• 2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Preparation

Step 1

1- Preheat Broiler.

2-Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil 4 minutes.

3-While mushrooms broil, heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic and tomato mixture to pan. Saute 2 minutes; remove from heat. Stir in rice, 3/4 cup cheese and Worcestershire sauce.

4-Turn mushrooms over; sprinkle evenly with salt and pepper. Divide rice mixture evenly among mushrooms; sprinkle evenly with 1/4 cup cheese. Broil 3 minutes or until cheese melts.