Skip to content
English
Français
Sign Up
Back
Recipes
Products
Meals that Matter
Tips & Tricks
Our purpose
Future 50 Foods
Sustainability
About Us
Close Navigation
Opens in new window
Looking for something?
X
Search
Search
Search
Share this Page
Arugula & Artichoke Stuffed Portobello Mushrooms
Discover more recipes
Cooking Time
mins
Difficulty
Recipe Makes
Prep time
mins
Recipe Makes
Discover more recipes
Nutritional information
Amount per serving
Calories
480
Calories from Fat
180
Total Fat
20g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
25mg
Sodium
1230mg
Total Carbs
60g
Dietary Fiber
10g
Sugars
6g
Protein
15g
Calcium
25%
Iron
15%
Vitamin C
20%
Vitamin A
30%
Ingredients
Cook
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