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
Arugula and Artichoke Stuffed Portobello Mushrooms
4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
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
