SAVORY STUFFED PORTOBELLOS

SAVORY STUFFED PORTOBELLOS image

Yield 6 servings

Number Of Ingredients 7

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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

Steps:

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.