Stuffed Portobello Mushrooms
- Total Time
You can serve these delicious mushrooms with wonderful Mediterranean flavors, for a quick lunch with a green salad on the side.
canned artichoke hearts without oil3 ½ oz, rinsed, drained, and finely chopped (about 2 artichoke hearts)
plum tomato(es)1 medium, seeded and chopped
dried plain breadcrumbs2 Tbsp
reduced-fat feta cheese1 Tbsp
fresh parsley1 Tbsp, fresh, chopped
olive(s)4 medium, kalamata, pitted and chopped
olive oil2 tsp, extra-virgin
portobello mushroom(s)2 item(s), (about 1/2 pound), stems discarded, caps wiped clean
- Preheat the oven to 425°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
- Combine the artichoke hearts, tomato, bread crumbs, cheese, parsley, olives, and oil in a small bowl.
- Place the mushroom caps on the jelly-roll pan. Fill the cavity of each mushroom with the artichoke mixture, mounding it slightly. Lightly spray with nonstick spray. Bake until the mushrooms are tender and the filling is hot, about 20 minutes. Cut each mushroom into four wedges. Serve hot. Yields 2 wedges per serving.