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.


★★★★★ 1 vote

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

How to Make Artichoke-Topped Portobello Mushrooms


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

Printable Recipe Card

About Artichoke-Topped Portobello Mushrooms

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

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