PREP: 35 minutes BAKE: 15 minutes OVEN: 350°F MAKES 6 servings
Nonstick cooking spray
1⁄2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 6.75- to 8-ounce package rice pilaf and lentil mix
1 6-ounce jar marinated artichoke hearts, undrained
6 medium fresh portobello mushrooms (about 4 inches in diameter)
1⁄4 cup finely shredded Parmesan cheese (1 ounce) (optional)
1 Preheat oven to 350°F. Coat a medium saucepan with cooking spray; heat saucepan over medium-high heat. Add onion and garlic; cook and stir until onion is tender. In the same saucepan with the onion and garlic, prepare rice pilaf mix according to package directions.
2 Meanwhile, drain artichoke hearts, reserving marinade. Coarsely chop artichokes; set aside. Cut off mushroom stems even with caps; discard stems. If desired, remove gills from undersides of caps. Brush mushrooms with some of the reserved artichoke marinade; discard any remaining marinade. Place mushroom caps, stemmed sides up, in an ungreased shallow baking pan.
3 Bake for 15 to 20 minutes or until mushrooms are tender. Transfer to a serving platter. Stir artichokes and, if desired, cheese into hot pilaf mixture. Spoon pilaf mixture into mushroom caps.
PER SERVING: 288 cal., 14 g total fat (5 g sat. fat), 16 mg chol., 817 mg sodium, 31 g carb., 4 g fiber, 20 g pro.
