Artichoke, tomato and feta-stuffed portobello mushrooms
Canned artichoke hearts without oil
3½ oz, rinsed, drained, and finely chopped (about 2 artichoke hearts)
1 medium, seeded and chopped
Dried plain breadcrumbs
Reduced-fat feta cheese
1 Tbsp, fresh, chopped
4 medium, kalamata, pitted and chopped
2 tsp, extra-virgin
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.