Arugula & Artichoke Stuffed Portobello Mushrooms
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Cooking Time
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Difficulty
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Recipe Makes
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Prep time
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Recipe Makes
Nutritional information
Nutritional information
Amount per serving
Calories480
Calories from Fat180
Total Fat20g
Saturated Fat6g
Trans Fat0g
Cholesterol25mg
Sodium1230mg
Total Carbs60g
Dietary Fiber10g
Sugars6g
Protein15g
Calcium25%
Iron15%
Vitamin C20%
Vitamin A30%
- 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