Savory Stuffed Portobellos

Source: Better Homes and Gardens


Makes 6 main-dish servings; Start to Finish: 50 minutes

Ingredients

1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 tablespoon olive oil
1 6.75- to 8-ounce package rice pilaf with lentil mix
1 6-ounce jar marinated artichoke hearts
6 medium portobello mushroom caps (about 4 inches in diameter)
1/4 cup finely shredded Parmesan cheese

Directions

1. Preheat oven to 350 degree F. In a medium saucepan cook onion and garlic in hot oil until tender. In same saucepan with the onions and garlic, prepare rice pilaf mix according to package directions.

2. Meanwhile, drain artichoke hearts, reserving marinade. Coarsely chop artichokes; set aside. Cut off mushroom stems even with caps; discard stems. Remove gills, if desired. Brush mushrooms with some of the reserved marinade; discard any remaining marinade. Place mushroom caps, stemmed sides up, in an ungreased shallow baking pan.

3. Bake, uncovered, for 15 to 20 minutes or until mushrooms are tender. Transfer to individual plates, stemmed sides up.Stir artichoke hearts and cheese into hot rice pilaf mixture; spoon into baked mushroom caps. Makes 6 main-dish servings.

Nutrition facts per serving:

calories: 288
total fat: 14g
saturated fat: 5g
monounsaturated fat: 4g
polyunsaturated fat: 2g
cholesterol: 16mg
sodium: 817mg
carbohydrate: 31g
total sugar: 4g
fiber: 4g
protein: 20g
vitamin C: 14%
calcium: 32%
iron: 19%