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Stuffed Portobello Mushrooms
Course
Appetizer, Main Course
Cuisine
Italian
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Ingredients
1 1/2
cups
Cajun Country Long Grain Brown Rice
4
Portobello mushrooms,
stems discarded
2
roma tomatoes
4
oz.
quartered artichoke hearts,
not marinated
1/4
cup
shredded parmesan cheese
1
tbsp
balsamic vinegar
1
minced garlic clove
1/2
tsp
oregano
1/2
cup
shredded mozzarella
Cooking spray
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 cooked 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.