Skip to main content

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
A vegetarian delight! Meaty portobello mushrooms stuffed with artichokes, cheese and Louisiana brown rice.
Course Appetizer, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1.5 cups Cajun Country Rice, Brown Long Grain
  • 4 Portobello mushrooms stems discarded
  • Cooking spray
  • 2 roma tomatoes
  • 4 oz. quartered artichoke hearts not marinated
  • .25 cup shredded parmesan cheese
  • 1 tbsp balsamic vinegar
  • 1 minced garlic clove
  • .5 tsp oregano
  • .5 cup shredded mozzarella

Instructions

  • Preheat oven to 400 degrees.
  • Grease baking sheet with cooking spray.
  • Place mushrooms on baking sheet and bake for 10 minutes.
  • While they are baking, combine brown rice, tomatoes, artichokes, parmesan cheese, balsamic vinegar, garlic and oregano in a small bowl.
  • After the 10 minutes have passed, blot mushrooms with paper towels to absorb extra moisture.
  • Spoon the mixture onto the baked mushrooms and sprinkle with mozzarella cheese.
  • Bake for 10 minutes more or until the cheese has melted.
Print
Posted