ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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Anurag Gupta
[email protected]I highly recommend this recipe!
Terrnce Smith
[email protected]This recipe is definitely going into my regular rotation.
Ahmed Abideen
[email protected]These were so good, I ate two of them!
Ray Mukesh
[email protected]I can't wait to make these stuffed portobellos again!
Bilal Khn
[email protected]This is a great recipe for a special occasion.
Mohamed Fahim
[email protected]I've made this recipe several times now, and it's always a hit.
Britany Ethier
[email protected]These were a bit more work than I expected, but they were totally worth it.
Joseph Chuthi
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these stuffed portobellos.
Christopher Sotelo
[email protected]This recipe is a great way to use up leftover artichokes and spinach.
Bilal Shah
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The stuffed portobellos were amazing.
Jaydin Mclendon
[email protected]These were delicious! I'm so glad I tried this recipe.
Rasel Shekh
[email protected]This recipe is a keeper! I'll definitely be making these stuffed portobellos again and again.
Rekiatu Onwuli
[email protected]I made these for a potluck and they were a big hit! Everyone loved them.
Guy Yoann Nganji
[email protected]These stuffed portobellos are a great vegetarian main course.
Tebogo Mokoana
[email protected]I used canned artichoke hearts instead of fresh ones, and the dish still turned out great.
Harka Khatri
[email protected]The artichoke and spinach filling was a bit bland for my taste. I added some extra garlic and lemon juice, and that helped a lot.
Anthony Cunningham
[email protected]These were a bit more work than I expected, but they were worth it! The stuffed portobellos were a beautiful and delicious addition to my dinner table.
Kainat Rafiq
[email protected]I'm not a big fan of mushrooms, but I loved these stuffed portobellos! The filling was so good that I could have eaten it on its own.
Regina Gordon
[email protected]This recipe was easy to follow and the results were delicious! The portobellos were tender and juicy, and the filling was savory and flavorful.
Max Max
[email protected]These stuffed portobellos were a hit at my dinner party! The artichoke and spinach filling was flavorful and creamy, and the mushrooms were perfectly cooked. I will definitely be making this dish again.