Savory Stuffed Portobellos
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Savory Stuffed Portobellos
| 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.


these sound great Karen!
Susan :)