Artichoke-Stuffed Portobellos |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 tablespoon(s) olive oil |
1 tablespoon(s) balsamic vinegar |
4 large fresh portobello mushrooms, stems removed |
1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
1 7-ounce jar(s) roasted sweet red peppers, drained and coarsely chopped |
1/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 tablespoon(s) fat-free italian salad dressing |
3 tablespoon(s) shredded part-skim mozzarella cheese |
Directions:
1. • In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes.
2. • Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing.
3. • Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
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