artichoke-topped portobello mushrooms

★★★★★ 2 Reviews
StaceyExley avatar
By Stacey Exley
from Keystone Heights, FL

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.

Blue Ribbon Recipe

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 are tasty on their own. Seasoned perfectly, serve these stuffed mushrooms on their own, with a side salad, or a bowl of soup.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 4 (2Mushrooms each)
prep time 35 Min
cook time 10 Min
method Bake

Ingredients For artichoke-topped portobello mushrooms

  • 1 c
    long-grain brown rice (cooked according to package directions without salt or fat)
  • 8 lg
    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
  • 1/2 can
    artichoke hearts in water, drained and chopped into 1/2" pieces (13.75 oz can)
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    marjoram
  • 1/2 tsp
    thyme
  • 1/4 c
    seasoned bread crumbs or Panko
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 1/2 c
    shredded low-fat mozzarella cheese
  • 1/2 c
    crumbled Feta cheese

How To Make artichoke-topped portobello mushrooms

  • Chopping mushroom stems.
    1
    Remove mushroom stems. Chop them and set them aside.
  • Baking portobello mushrooms.
    2
    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.
  • Sauteeing stuffing ingredients in a skillet.
    3
    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.
  • Mushrooms stuffed, topped with cheese, and baking in the oven.
    4
    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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