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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 14 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 16 mg cholesterol; 817 mg sodium. 973 mg potassium; 31 g carbohydrates; 4 g fiber; 4 g sugar; 20 g protein; 923 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 323 mg calcium; 3 mg iron;

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