Arugula & Artichoke Stuffed Portobello Mushrooms

WHAT YOU'LL NEED

• 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