Savory Stuffed Portobellos

Savory Stuffed Portobellos
Savory Stuffed Portobellos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup chopped onion (1 medium)

  • 4

    cloves garlic, minced

  • 1

    tablespoon olive oil

  • 1

    6.75 to 8 ounce package rice pilaf with lentil mix

  • 1

    6 ounce jar marinated artichoke hearts

  • 6

    medium portobello mushroom caps (about 4 inches in diameter)

  • 1/4

    cup finely shredded parmesan cheese

Directions

1. Preheat oven to 350 degrees. In a medium suacepan cook onion and garlic in hot oil until tender. In the same saucepan with the onion and garlic, prepare rice pilaf mix according to package directions. 2. Meanwhile, drain artichoke hearts, reserving marinade. Coarsely chop artichokes; set aside. Cut off mushroom stems even with caps; discard stems. Remove gills, if desired. Brush mushrooms with some of the reserved marinade; discard any remaining marinade. Place mushroom caps, stemmed sides up in an ungreased shallow baking pan. 3. Bake, uncovered, for 15-20 minutes or until mushrooms are tender. Transfer to individal plates, stemmed sides up. Stir artichoke hearts and cheese into rice mixture; spoon into baked mushroom caps.

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