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Artichoke and Pilaf Stuffed Portobello Mushrooms – vegetarian recipe
Stav Kogan

Artichoke and Pilaf Stuffed Portobello Mushrooms

An elegant, satisfying vegetarian main course featuring meaty portobello caps roasted to perfection and filled with a savory mixture of rice pilaf, lentils, and tangy marinated artichoke hearts. Perfect for a dinner party or a special weeknight treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 288 serving
Calories: 288
Ingredients Method Nutrition

Ingredients
  

  • Nonstick cooking spray
  • 1/2 cup or 75g (2.65 oz) chopped onion
  • 4 cloves garlic, minced
  • 1 6.75- to 8-ounce or 190g (6.7 oz) to 225g (7.9 oz) package rice pilaf and lentil mix
  • 1 6-ounce or 170g (6 oz) jar marinated artichoke hearts, undrained
  • 6 medium fresh portobello mushrooms, about 4 inches or 10 cm in diameter
  • 1/4 cup or 25g (0.88 oz) finely shredded Parmesan cheese, optional
  • 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.

Method
 

  1. Preheat your oven to 350°F or 175°C (350°F). Lightly coat a medium saucepan with nonstick cooking spray and heat over medium-high.
  2. Add the chopped onion and minced garlic, cooking and stirring until the onion is soft and fragrant.
  3. 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.
  4. 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.
  5. Arrange the mushroom caps, stemmed side up, in an ungreased shallow baking pan.
  6. Brush them generously with some of the reserved artichoke marinade.
  7. Discard any leftover marinade.
  8. Bake for 15 to 20 minutes, or until the mushrooms are tender and have released some of their liquid.
  9. 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.

Nutrition

Calories: 288kcalCarbohydrates: 31gProtein: 20gFat: 14g

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