Stuffed Portabella Mushrooms
Made this recipe the other day for the first time (never really ate portabellas before either), and it was really good and really filling. And, for anyone on Weight Watchers, it comes out to be about 2 points per mushroom.
4 large portabella mushrooms
1/3 c. chopped onions
1/3 c. chopped red bell peppers
2 cloves garlic
4 tbsp. dried bread crumbs
1/4 c. parmesan cheese
1 can Rienzi artichoke hearts, rinsed and chopped fine olive oil spray salt & pepper
Finely chop onions and red peppers. Spray pan with pam and saute until soft. Add chopped garlic and finely chopped artichoke hearts and saute for 1 additional minute. Remove pan from heat toss in bread crumbs, grated cheese, salt and pepper. Spray mixture with additional olive oil spray to moisten. Remove stems from mushrooms and clean. With a spoon, scrape inside mushroom cap to remove fine feathering. Spray mushrooms with pam and stuff each with equal amounts of stuffing, place in sprayed baking dish. Bake uncovered in 350* oven for about 30 minutes or until mushrooms are tender and tops are crispy. Remove from oven and sprinkle with fresh lemon juice.
4 large portabella mushrooms
1/3 c. chopped onions
1/3 c. chopped red bell peppers
2 cloves garlic
4 tbsp. dried bread crumbs
1/4 c. parmesan cheese
1 can Rienzi artichoke hearts, rinsed and chopped fine olive oil spray salt & pepper
Finely chop onions and red peppers. Spray pan with pam and saute until soft. Add chopped garlic and finely chopped artichoke hearts and saute for 1 additional minute. Remove pan from heat toss in bread crumbs, grated cheese, salt and pepper. Spray mixture with additional olive oil spray to moisten. Remove stems from mushrooms and clean. With a spoon, scrape inside mushroom cap to remove fine feathering. Spray mushrooms with pam and stuff each with equal amounts of stuffing, place in sprayed baking dish. Bake uncovered in 350* oven for about 30 minutes or until mushrooms are tender and tops are crispy. Remove from oven and sprinkle with fresh lemon juice.
