Arugula & Artichoke Stuffed Portobello Mushrooms

Time & Servings
4 servings
1 hour 10 minutes ready time =
45 minutes preparation +
25 minutes cooking
Ingredients
  • 4 large portobello mushrooms, stems and gills removed (about 4-5-inches diameter)
    White Whole Organic Mushrooms ~ 1.5LB
    $6.55 • Ea
  • 2 cups cooked brown rice*
    Kirkland Traditional Basmati Rice 5KG
    $20.33 • Ea
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  • 1 can (398 g.) artichoke hearts, well drained , chopped and patted dry
    Kirkland Artichoke Hearts Whole In Water (2PK) 1KG
    $15.30 • Ea
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  • 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
    Sealtest Sour Cream 14% Regular (2PK) 1KG
    $4.40 • Ea
  • 1/2 cup shredded mozzarella cheese, divided
    Saputo Deluxe Pizza Mozzarella Cheese Shredded 1KG
    $18.07 • Ea
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  • 1/4 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Real Light 1.8L
    $8.19 • Ea
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  • 1 package Knorr® Cream of Leek Dry Soup Mix
Directions
  • 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.
  • 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.
  • Uncover and sprinkle mushrooms with remaining 1/4 cup (60 mL) cheese. Bake 5 minutes or until cheese is melted.
  • * 1 cup uncooked brown rice yields about 3 to 4 cups cooked rice.

    *TIP: 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.