artichoke-stuffed portobellos

For a tasty change of pace, try these moist and tangy portobello mushrooms filled with Cara Mia Artichoke hearts. Delightfully flavorful!

ingredients:

• 3 tablespoon STAR Original Olive Oil
• 1 tablespoon STAR Balsamic Vinegar
• 4 large portobello mushrooms, stems removed
• 1 14.75 oz. jar Cara Mia Artichoke Hearts in Water, rinsed, drained and coarsely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons shredded part-skim mozzarella cheese

directions:

1. In a small bowl, combine 1 tbsp of the STAR Original Olive Oil and STAR Balsamic Vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes.
2. Meanwhile, in a small bowl, combine the Cara Mia Artichokes, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with the rest of the olive oil.
3. Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.
4. Serve by itself or on a bed of mixed greens.

note:

1. This was inspired from a recipe from A Taste from Home