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artichoke-topped portobello mushrooms

(2 RATINGS)
417 Pinches 8 Photos
AuntStaceySugar avatar
Jacksonville, FL
Updated on Jun 8, 2022

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

— The Test Kitchen
prep time 35 Min
cook time 10 Min
method Bake
yield 4 (2Mushrooms each)

Ingredients

  • 1 cup 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 tablespoon olive oil
  • 1/2 cup red bell pepper, chopped
  • 6 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1/2 can artichoke hearts in water, drained and chopped into 1/2" pieces (13.75 oz can)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/4 cup seasoned bread crumbs or Panko
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded low-fat mozzarella cheese
  • 1/2 cup crumbled Feta cheese

How To Make artichoke-topped portobello mushrooms

  • Chopping mushroom stems.
    Step 1
    Remove mushroom stems. Chop them and set them aside.
  • Baking portobello mushrooms.
    Step 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.
    Step 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.
    Step 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).
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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