Artichoke-stuffed Portobellos Recipe


  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 4 large portobello mushrooms, stems removed
  • 1 cup canned water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fat-free Italian salad dressing
  • 3 tablespoons shredded part-skim mozzarella cheese


Find Recipes For Artichoke-Stuffed Portobellos And Other Artichoke Hearts Recipes. Get All The Best Recipes At Taste Of Home. Recipe Directions: In A Small Bowl, Combine The Oil And Vinegar; Brush Over Both Sides Of Mushrooms. Place Mushrooms Stem Side Do

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