Artichoke-Topped Portobello Mushrooms
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 clong-grain brown rice(cooked according to package directions without salt or fat)
8 largeportobello mushrooms (5" to 6"in diameter)
·nonstick vegetable cooking spray
1 Tbspolive oil
1/2 cred bell pepper, chopped
6 clovegarlic, minced
1/2 conion, 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 tspdried basil
1/4 cseasoned bread crumbs or panko
1/4 tspsalt and pepper
1 1/2 cshredded low-fat mozzarella cheese
1/2 ccrumbled feta cheese
How to Make Artichoke-Topped Portobello Mushrooms
- Remove mushroom stems, chop them, and set aside.
- 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.
- . 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
- . 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