Saturday, December 10, 2016

Saturday Recipe

This is a recipe from Knorr (the K is pronounced by the way) using their dry soup mix. I have a lot of faith in their products and think this should be great. It says removed gills, if desired. I have never yet figured why anyone would do that.

Arugula and Artichoke Stuffed Portobello Mushrooms

4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
2 cups cooked brown rice*
1 can (398 g.) artichoke hearts, well drained , chopped and patted dry
1 bag (142 g.) arugula (about 5 cups), roughly chopped
1 cup chopped roasted red pepper, drained and patted dry
1/2 cup sour cream
1/2 cup shredded mozzarella cheese, divided
1/4 cup Hellmann's® Real Mayonnaise
1 package Knorr® Cream of Leek Dry Soup Mix

1. Preheat oven to 425°F (220°C). Remove gills, if desired, from mushrooms by scraping and scooping with a spoon. Arrange mushrooms gill-side up in 13 x 9-in. (3.5 L) baking dish; set aside.

2. Combine rice, artichoke hearts, arugula, roasted red pepper, sour cream, 1/4 cup (60 mL) cheese, Mayonnaise and Knorr® Cream of Leek Dry Soup Mix in large bowl, until well blended. Pack mixture firmly into mushrooms, mounding slightly. Pour about 1 tablespoon (15 mL) water into bottom of pan. Cover pan tightly with aluminum foil and bake 25 minutes or until mushrooms are tender.

3. Uncover and sprinkle mushrooms with remaining 1/4 cup (60 mL) cheese. Bake 5 minutes or until cheese is melted.

4. A cup uncooked brown rice yields about 3 to 4 cups cooked rice.

Servings: 4

You can take out the inside of the mushroom caps if desired. Scratch delicately the inside of the cap with a spoon.

Each serving of this dish is an excellent source of fibre and calcium.

Have a great day


  1. Hi Jo - loved stuffed field mushrooms ... and this recipe has some nice ideas ... they are a good veggie alternative ... cheers Hilary

    1. Me too Hilary, used to go out before the crack of dawn with my mother to pick them in the fields, when I was a kid.

  2. I can't imagine bothering to take the gills out of mushrooms but the recipe sounds delicious.

  3. If you remove the gills, you have a nice bed for the filling - plus room for more of it. I always remove them.

    1. The gills flatten down anyway Denise so why bother?

  4. I only recently stopped picking the mushrooms off my pizza. Does that mean I'm becoming cultured?

    Those do look delicious!

    1. Definitely Liz, we'll get you there one day. After all you did eat asparagus!!

      They should be delicious I think.

  5. Here in the states, it's pronounced 'nor'. Even the commercials for them they say 'Nor'.

    1. I know and Knorr had a big campaign once about pronouncing the name correctly but I guess it didn't work JoJo.