Arugula & Artichoke Stuffed Portobello Mushrooms

Arugula & Artichoke Stuffed Portobello Mushrooms

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Nutritional Information

Nutritional Information

  1 serving
 
Calories 480
Calories from Fat 180
Total Fat 20 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 1230 mg
Total Carbs 60 g
Dietary Fiber 10 g
Sugars 6 g
Protein 15 g
Vitamin A 30 %
Vitamin C 20 %
Calcium 25 %
Iron 15 %
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  • Recipe serves:4
  • Prep Time45 min
  • Cook Time25 min

Ingredients

  • 4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
  • 2 cups cooked brown rice*
  • 1 can (398 g.) artichoke hearts, well drained , chopped and patted dry
  • 1 bag (142 g.) arugula (about 5 cups), roughly chopped
  • 1 cup chopped roasted red pepper, drained and patted dry
  • 1/2 cup sour cream
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup Hellmann's® Real Mayonnaise
  • 1 package Knorr® Cream of Leek Dry Soup Mix

Directions

  • Preheat oven to 425°F (220°C). Remove gills, if desired, from mushrooms by scraping and scooping with a spoon. Arrange mushrooms gill-side up in 13 x 9-in. (3.5 L) baking dish; set aside.
  • Combine rice, artichoke hearts, arugula, roasted red pepper, sour cream, 1/4 cup (60 mL) cheese, Mayonnaise and Knorr® Cream of Leek Dry Soup Mix in large bowl, until well blended. Pack mixture firmly into mushrooms, mounding slightly. Pour about 1 tablespoon (15 mL) water into bottom of pan. Cover pan tightly with aluminum foil and bake 25 minutes or until mushrooms are tender.
  • Uncover and sprinkle mushrooms with remaining 1/4 cup (60 mL) cheese. Bake 5 minutes or until cheese is melted.
  • * 1 cup uncooked brown rice yields about 3 to 4 cups cooked rice.

    *TIP: You can take out the inside of the mushroom caps if desired. Scratch delicately the inside of the cap with a spoon.
  • Each serving of this dish is an excellent source of fibre and calcium.
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