Arugula & Artichoke Stuffed Portobello Mushrooms

Vegetarian

Looking for something tasty? Why not try making our Arugula & Artichoke Stuffed Portobello Mushrooms dish. Visit our website to view the full recipe!

25 MINS

Cooking Time
45 MINS

Prep Time
4 People

Serves

4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
2 cups (500 mL) 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 (250 mL) chopped roasted red pepper, drained and patted dry
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) shredded mozzarella cheese, divided
1/4 cup (60 mL) Hellmann's® Real Mayonnaise
1 package Knorr® Cream of Leek Dry Soup Mix

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.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	480.0
Calcium (g)	25.0 %
Carbohydrates (g)	60.0 g
Fat (g)	20.0 g
Fiber (g)	10.0 g
Iron (g)	15.0 %
Protein (g)	15.0 g
Saturated Fat (g)	6.0 g
Sodium (g)	1230.0 mg
Sugar (g)	6.0 g
Trans Fat (g)	0.0 g

* 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.