Who says a vegetarian main course can’t be the star of the show? These Artichoke and Pilaf Stuffed Portobello Mushrooms are here to prove otherwise! We’re talking big, meaty portobello caps roasted to tender perfection and then generously filled with a savory, aromatic mixture of rice pilaf, lentils, and tangy marinated artichoke hearts. It’s an elegant, satisfying dish that feels special enough for a dinner party but is easy enough for a weeknight treat. Get ready to impress!
Ingredients
• Nonstick cooking spray
• 1/2 cup or 75g chopped onion
• 4 cloves garlic, minced
• 1 6.75- to 8-ounce or 190g to 225g package rice pilaf and lentil mix
• 1 6-ounce or 170g jar marinated artichoke hearts, undrained
• 6 medium fresh portobello mushrooms, about 4 inches or 10 cm in diameter
• 1/4 cup or 25g finely shredded Parmesan cheese, optional
Instructions
1. Preheat your oven to 350°F or 175°C. Lightly coat a medium saucepan with nonstick cooking spray and heat over medium-high. Add the chopped onion and minced garlic, cooking and stirring until the onion is soft and fragrant.
2. In the same saucepan with the aromatics, prepare the rice pilaf and lentil mix according to the package directions. This infuses the grains with flavor right from the start.
3. While the pilaf cooks, drain the marinated artichoke hearts, making sure to reserve the marinade. Coarsely chop the artichokes and set them aside. Gently snap off the mushroom stems so they are even with the caps; you can discard the stems. If you prefer a smoother texture, carefully scrape out the dark gills from the undersides of the caps with a spoon.
4. Arrange the mushroom caps, stemmed side up, in an ungreased shallow baking pan. Brush them generously with some of the reserved artichoke marinade. Discard any leftover marinade. Bake for 15 to 20 minutes, or until the mushrooms are tender and have released some of their liquid.
5. Once the pilaf is cooked, stir in the chopped artichokes and the optional Parmesan cheese until well combined. Carefully transfer the roasted mushroom caps to a serving platter. Generously spoon the hot pilaf mixture into each mushroom cap and serve immediately.
Nutritional Information
• Nutrition Facts
• 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.
Pro Tips
• To clean mushrooms, simply wipe them down with a damp paper towel. Avoid rinsing them under water as they will absorb it and become soggy.
• Scraping out the dark gills from the portobellos is optional. It prevents the stuffing from turning a darker color and some find it removes a slightly bitter taste, but it’s not a necessary step.
• To make this dish vegan, omit the optional Parmesan cheese or use a dairy-free alternative, and ensure your rice pilaf mix is certified vegan.
• Give the mushroom caps plenty of space in the baking pan. This allows them to roast evenly rather than steam, resulting in a better, meatier texture.
FAQ
Q: How can I make these stuffed portobello mushrooms vegan
A: To make this recipe completely vegan, simply omit the optional Parmesan cheese or substitute it with your favorite dairy-free Parmesan. Also, be sure to check the ingredients of your rice pilaf and lentil mix, as some packaged mixes can contain dairy or chicken broth powder. Choose a certified vegan mix to be safe.
Q: Is this recipe a good source of vegetarian protein
A: Yes, this dish provides a good amount of plant-based protein, primarily from the lentil and rice mix. Each serving contains 20 grams of protein. For an extra protein boost, you could use quinoa instead of rice or add a 1/2 cup of cooked chickpeas to the filling mixture.
Q: Can I make these stuffed mushrooms ahead of time
A: Absolutely. For best results, you can prepare the pilaf and artichoke filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also clean and de-stem the mushrooms ahead of time. When you’re ready to eat, simply roast the mushrooms, gently reheat the filling, stuff the caps, and serve.
Q: What can I use instead of a rice pilaf and lentil mix
A: If you don’t have a pre-packaged mix, you can easily create your own. Combine 1 cup of cooked quinoa, brown rice, or farro with 1/2 cup of cooked brown or green lentils. Sauté the onion and garlic as directed, then mix them into your cooked grains and lentils along with herbs like parsley, thyme, and a pinch of salt and pepper before adding the artichokes.
