Savory Stuffed Portobellos
- 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
- 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.
onion, garlic, olive oil, rice, hearts, portobello mushroom, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/savory-stuffed-portobellos-1244215 (may not work)