Packaged pilaf mix makes the stuffing for this meatless main dish.

Source: Better Homes and Gardens


Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degree F. In a medium saucepan cook onion and garlic in hot oil until tender. In same saucepan with the onions and garlic, prepare rice pilaf mix according to package directions.

  • Meanwhile, drain artichoke hearts, reserving marinade. Coarsely chop artichokes; set aside. Cut off mushroom stems even with caps; discard stems. Remove gills, if desired. Brush mushrooms with some of the reserved marinade; discard any remaining marinade. Place mushroom caps, stemmed sides up, in an ungreased shallow baking pan.

  • Bake, uncovered, for 15 to 20 minutes or until mushrooms are tender. Transfer to individual plates, stemmed sides up.Stir artichoke hearts and cheese into hot rice pilaf mixture; spoon into baked mushroom caps. Makes 6 main-dish servings.

Nutrition Facts

288 calories; fat 14g; cholesterol 16mg; saturated fat 5g; carbohydrates 31g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 4g; protein 20g; vitamin a 923.2IU; vitamin c 8.3mg; thiamin 0.4mg; riboflavin 0.9mg; niacin equivalents 7.9mg; vitamin b6 0.4mg; folate 80.6mcg; vitamin b12 0.3mcg; sodium 817mg; potassium 973mg; calcium 323.1mg; iron 3.4mg.