Crusty Artichoke-Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 27-33 minutes
Servings: 4
These hearty stuffed mushrooms are finished with a crunchy topping made with Leksands Rye Crispbread, which adds a nice texture next to the creamy filling.
Ingredients
For Mushrooms:
4 large Portobello mushroom caps, stems removed
2 Tbsp olive oil
¼ Tsp each salt and ground black pepper
For Filling:
1 can (14.5 oz) artichoke hearts, well drained and chopped
1 cup diced red bell pepper
3 oz finely grated Scandic® Präst® XO cheese or Parmesan cheese
3 Tbsp mayonnaise
¼ Tsp each salt and ground black pepper
For Topping:
4 Leksands Original Rye Crispbread Triangles
2 Tbsp butter, melted
1 small garlic clove, crushed
2 Tbsp chopped fresh parsley
Steps
- For mushrooms, preheat oven to 400ºF. Brush mushroom caps with oil on both sides; season with salt and pepper. Place stem-side-down, onto lightly greased baking sheet. Bake 15-18 minutes or until softened. Turn caps over and set aside.
- For filling, combine artichoke hearts, bell pepper, cheese, mayonnaise, salt and pepper; mix well. Spread mixture evenly into mushroom caps.
- For topping, coarsely crush crispbread and toss with melted butter and garlic; sprinkle evenly over filling. Return caps to oven for 12-15 minutes or until filling is bubbling around edges. Sprinkle with parsley; serve immediately.
Cook's tips
If desired, 1-2 cups diced cooked chicken can be added to filling for a heartier main dish.
Nutritional information
- Calories380
- Fat28g
- Sodium610mg
- Carbohydrate22g
- Fiber9g
- Protein10g
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