Artichoke-Stuffed Portabellas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Filled with artichoke hearts and roasted red peppers. Taken from Light & Tasty magazine. Ingredients:
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
4 portabella mushrooms, stems removed (large) |
1 cup water-packed artichoke hearts, rinsed, drained and coarsely chopped (canned) |
1 (7 ounce) jar roasted sweet red peppers, drained and coarsely chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons fat-free italian salad dressing |
3 tablespoons part-skim mozzarella cheese, shredded |
Directions:
1. In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms.
2. Place mushrooms stem side down on a broiler pan coated with nostick cooking spray.
3. Broil 4-6 inches from the heat for 4 minutes.
4. Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper.
5. Turn mushrooms over; broil 2 minutes longer.
6. Fill with artichoke mixture; drizzle with dressing.
7. Broil for 2-3 minutes or until heated through.
8. Sprinkle with cheese.
9. Broil 1-2 minutes longer or until cheese is melted.
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