Make Ahead, Quick Fix

Artichoke-Stuffed Portabellas

Prep Time: 15 Minutes Start to Finish: 45 Minutes 6 servings

• 6 portabella mushroom caps
• 2 tablespoons Italian dressing
• 1½ cups coarsely chopped arugula
• 1 cup shredded Asiago cheese (4 oz)
• ½ cup chopped drained roasted red peppers (from a jar)
• 1 jar (6 to 7.5 oz) marinated artichoke hearts, drained, chopped
• 1 package (3 oz) thinly sliced prosciutto, chopped
• 1 egg, slightly beaten
• ½ cup unseasoned dry bread crumbs
• 2 teaspoons butter, melted

1 Heat oven to 400°F. Line cookie sheet with foil.

2 Remove stems from mushrooms. Place caps, gill side down, on cookie sheet. Brush with Italian dressing. Bake about 15 minutes or until mushrooms begin to soften.

3 Meanwhile, in medium bowl, stir together arugula, cheese, roasted peppers, artichokes, prosciutto, egg and 6 tablespoons of the bread crumbs. Turn mushroom caps over; spoon filling evenly into caps.

4 Toss remaining 2 tablespoons bread crumbs and the melted butter. Sprinkle over filling. Bake 10 to 15 minutes or until thoroughly heated and crumbs begin to brown.

1 Serving: Calories 230; Total Fat 15g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 60mg; Sodium 740mg; Total Carbohydrate 13g (Dietary Fiber 3g); Protein 11g Exchanges: 2 Vegetable, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1

Make-Ahead Magic Mushrooms can be made ahead through Step 3 up to 4 hours before baking. Cover and refrigerate. Continue as directed—except increase bake time to 20 minutes.

Festive Touch These flavorful stuffed mushrooms pair perfectly with roast beef, pork loin or grilled steaks and are great on a buffet as they are easy for guests to pick up.

Kitchen Secrets Portabella mushroom caps can vary widely in size. Look for ones that are about 4 inches in diameter. If you find yourself with extra filling, use it as an omelet filling or stir it into scrambled eggs.