Serve these generously stuffed mushrooms with Broiled Asparagus with Lemon. Put dinner on the table even more quickly by broiling the asparagus and portobellos simultaneously on the same baking sheet.
Prep: 5 minutes; Cook: 7 minutes
Yield:
4 servings (serving size: 1 stuffed mushroom)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
5 Minutes
Cook:
7 Minutes
Nutritional Information
Calories
220
Caloriesfromfat
31 %
Fat
8 g
Satfat
3.5 g
Monofat
2.7 g
Polyfat
1.2 g
Protein
12 g
Carbohydrate
25.7 g
Fiber
4 g
Cholesterol
20 mg
Iron
1.4 mg
Sodium
681 mg
Calcium
227 mg
Ingredients
4
(5-inch) portobello caps
Cooking spray
1
garlic clove, minced
1 cup
refrigerated prechopped tomato, onion, and bell pepper mix
1
(8.5-ounce) pouch microwaveable cooked vegetable harvest whole grain rice medley (such as Uncle Ben's Vegetable Harvest Ready Rice)
1 cup
(4 ounces) shredded Italian cheese blend, divided
2 teaspoons
Worcestershire sauce
1/4 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
Preparation
1. Preheat broiler.
2. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil 4 minutes.
3. While mushrooms broil, heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic and tomato mixture to pan. Sauté 2 minutes; remove from heat. Stir in rice, 3/4 cup cheese, and Worcestershire sauce.
4. Turn mushrooms over; sprinkle evenly with salt and pepper. Divide rice mixture evenly among mushrooms; sprinkle evenly with 1/4 cup cheese. Broil 3 minutes or until cheese melts.
Note:
Cooking Light Fresh Food Fast
April 2009
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