ARTICHOKE-TOPPED PORTOBELLO MUSHROOMS

Artichoke-Topped Portobello Mushrooms image

Provided by Stacey Exley

Time 45m

Number Of Ingredients 15

1 c long-grain brown rice(cooked according to package directions without salt or fat)
8 large portobello mushrooms (5" to 6"in diameter)
nonstick vegetable cooking spray
1 Tbsp olive oil
1/2 c red bell pepper, chopped
6 clove garlic, minced
1/2 c onion, chopped
1 can(s) (13 3/4-oz) only use 1/2 a can water-packed artichoke hearts, drained, chopped into 1/2" pieces
1/2 tsp dried basil
1/2 tsp marjoram
1/2 tsp thyme
1/4 c seasoned bread crumbs or panko
1/4 tsp salt and pepper
1 1/2 c shredded low-fat mozzarella cheese
1/2 c crumbled feta cheese

Steps:

1. Remove mushroom stems, chop them, and set aside.
2. Bake whole mushrooms at 425F for 15 minutes, with their smooth side down on a large baking pan (around 15" x 10" x 1") sprayed with nonstick vegetable cooking spray.
3. . In a large skillet, heat olive oil over medium-high heat until hot. Sauté mushroom stems, red bell peppers, garlic, and onions for 5 minutes or until tender. Remove from heat and stir in artichoke hearts, herbs, bread crumbs, salt, and pepper.
4. . Spoon vegetable mixture onto mushrooms. Combine mozzarella and feta cheese in a bowl. Cover each mushroom evenly with cheese mixture. Bake mushrooms at 425F until they are tender and cheese is melted, about 10 minutes.