Savory Stuffed Portobellos

iVillage Member
Registered: 01-03-2006
Savory Stuffed Portobellos
1
Wed, 05-05-2004 - 3:32pm
Recipe courtesy of BHG Magazine {a few ingredient substitutions made to be SBD-friendly}

Savory Stuffed Portobellos

1/2 cup chopped onion

4 cloves garlic minced

1 T olive oil

1 can artichoke hearts

6 medium portobello mushrooms

1/4 c finely shredded parmesan cheese

2 cups wild rice or brown rice, cooked

Preheat oven to 350 degrees. In saucepan cook onion and garlic in hot oil until tender. Stir in cooked rice, artichoke hearts and cheese, remove from heat. Drain artichokes and coarsley chop; set aside. Cut off mushroom stems even with caps; discard stems. Remove gills, if desired. Brush mushrooms with some olive oil. Place mushroom caps, stemmed sides up, in an ungreased shallow baking pan. Bake uncovered for 15 to 20 min or until mushrooms are tender. Spoon rice mixture into mushroom caps before serving.

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iVillage Member
Registered: 03-19-2003
Fri, 05-07-2004 - 11:18am

these sound great Karen!


Susan :)