Artichoke, tomato and feta-stuffed portobello mushrooms

2
Total Time
28 min
Prep
8 min
Cook
20 min
Serves
4
Difficulty
Easy
You can serve these delicious mushrooms with wonderful Mediterranean flavors, for a quick lunch with a green salad on the side.

Ingredients

canned artichoke hearts without oil

3½ oz, rinsed, drained, and finely chopped (about 2 artichoke hearts)

plum tomato(es)

1 medium, seeded and chopped

dried plain breadcrumbs

2 Tbsp

reduced-fat feta cheese

1 Tbsp

fresh parsley

1 Tbsp, fresh, chopped

olive(s)

4 medium, kalamata, pitted and chopped

olive oil

2 tsp, extra-virgin

portobello mushroom(s)

2 item(s), (about 1⁄2 pound), stems discarded, caps wiped clean

Instructions

  1. Preheat the oven to 425°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Combine the artichoke hearts, tomato, bread crumbs, cheese, parsley, olives, and oil in a small bowl.
  3. 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.

Notes

Portobello mushrooms vary in size, but for this recipe you’ll need them about 4 inches in diameter. To make ahead, stuff the mushrooms (but don’t bake them) then cover and refrigerate overnight. When ready to serve, bake in a 400°F oven until heated through, about 25 minutes.

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