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

Tips
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
 

10 comments:

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

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    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.

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

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

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

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

    Those do look delicious!

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

      They should be delicious I think.

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

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

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