Savory Stuffed Portabellas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (6 3/4-8 ounce) package rice pilaf and lentil mix
• 1 (6 ounce) jar marinated artichoke hearts
• 6 medium portabella mushroom caps (about 4 inches in diameter)
• 1/4 cup finely shredded parmesan cheese

Recipe

• 1 preheat oven to 350°f.
• 2 in a medium saucepan cook onion and garlic in hot oil until tender.
• 3 in same saucepan with the onions and garlic, prepare rice pilaf mix according to package directions.
• 4 meanwhile, drain artichoke hearts, reserving marinade. coarsely chop artichokes; set aside.
• 5 cut off mushroom stems even with caps; discard stems. remove gills, if desired.
• 6 brush mushrooms with some of the reserved marinade; discard any remaining marinade.
• 7 place mushroom caps, stemmed sides up, in an ungreased shallow baking pan.
• 8 bake, uncovered, for 15 to 20 minutes or until mushrooms are tender.
• 9 transfer to individual plates, stemmed sides up.
• 10 stir artichoke hearts and cheese into hot rice pilaf mixture; spoon into baked mushroom caps.