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Artichoke-Stuffed Portabellas
Artichoke-Stuffed Portabellas
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Prep Time:
15 minutes
Total Time:
45 minutes
Impressive stuffed mushrooms in just 15 minutes! Perfect side for any main dish. A delightful twist from the regular veggie choices.
Ingredients:
  • 6 portabella mushroom caps
  • 2 tablespoons Italian dressing
  • 1 1/2 cups coarsely chopped arugula
  • 1 cup shredded Asiago cheese (4 oz)
  • 1/2 cup chopped drained roasted red peppers (from a jar)
  • 1 jar (6 oz) Progresso™ artichoke hearts, drained, chopped
  • 1 package (3 oz) thinly sliced prosciutto, chopped
  • 1/2 cup Progresso™ plain dry bread crumbs
  • 2 teaspoons butter, melted
Instructions:
  • Preheat oven to 400°F and cover a cookie sheet with aluminum foil.
  • Prepare the mushrooms by removing the stems and placing the caps, gill sides down, on a cookie sheet. Brush them generously with zesty Italian dressing and bake for approximately 15 minutes, or until the mushrooms start to soften.
  • In a medium bowl, combine arugula, cheese, roasted peppers, artichokes, prosciutto, egg, and 6 tablespoons of bread crumbs. Stuff mushroom caps with the mixture, spreading it evenly.
  • Combine the remaining 2 tablespoons of bread crumbs with the melted butter, then sprinkle over the filling. Bake for 10 to 15 minutes until thoroughly heated and the crumbs start to brown.

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