Artichoke-Topped Portobello Mushrooms

Stacey Exley


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.

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4 (2Mushrooms each)
35 Min
10 Min


1 c
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 Tbsp
olive oil
1/2 c
red bell pepper, chopped
6 clove
garlic, minced
1/2 c
onion, chopped
1 can(s)
(13 3/4-oz) only use 1/2 a can water-packed artichoke hearts, drained, chopped into 1/2" pieces
1/2 tsp
dried basil
1/2 tsp
1/2 tsp
1/4 c
seasoned bread crumbs or panko
1/4 tsp
salt and pepper
1 1/2 c
shredded low-fat mozzarella cheese
1/2 c
crumbled feta cheese


1Remove mushroom stems, chop them, and set aside.

2Bake whole mushrooms
at 425F 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.

3. In a
large skillet, heat olive oil over medium-high heat until hot. Sauté 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, salt, and

4. Spoon vegetable mixture onto mushrooms. Combine mozzarella and
feta cheese in a bowl. Cover each mushroom evenly with cheese mixture. Bake
mushrooms at 425F until they are tender and cheese is melted, about 10

About this Recipe

Main Ingredient: Vegetable
Regional Style: African
Other Tag: Healthy