Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Recipe Type: appetizer, main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
A vegetarian delight! Meaty Portobello mushrooms stuffed with artichokes, cheese and Louisiana brown rice.
Ingredients
  • 4 Portobello mushrooms, stems discarded
  • cooking spray
  • 1 1/2 c. cooked Cajun Country brown rice
  • 2 roma tomatoes
  • 4 ounces quartered artichoke hearts, not marinated
  • 1/4 cup shredded parmesan cheese
  • 1 T. balsamic vinegar
  • 1 minced garlic clove
  • 1/2 tsp. oregano
  • 1/2 cup shredded mozzarella
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease baking sheet with cooking spray.
  3. Place mushrooms on baking sheet and bake for 10 minutes.
  4. While they are baking, combine brown rice, tomatoes, artichokes, parmesan cheese, balsamic vinegar, garlic and oregano in a small bowl.
  5. After the 10 minutes have passed, blot mushrooms with paper towels to absorb extra moisture.
  6. Spoon the mixture onto the baked mushrooms and sprinkle with mozzarella cheese.
  7. Bake for 10 minutes more or until the cheese has melted.

jennifertrahan

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