Artichoke-stuffed Portobellos

Ingredients

  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) balsamic vinegar
  • 4 large fresh portobello mushrooms, stems removed
  • 1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 7-ounce jar(s) roasted sweet red peppers, drained and coarsely chopped
  • 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 2 tablespoon(s) fat-free Italian salad dressing
  • 3 tablespoon(s) shredded part-skim mozzarella cheese

Description

Try This Artichoke-Stuffed Portobellos Recipe From A Member Of The MyRecipes Community

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